To make Masala Dosa, start by soaking 2 cups of rice and 1 cup of urad dal in water for at least 4 hours. Drain and blend them with some water to create a smooth batter. Add 1 tsp of salt and let it ferment overnight. For the filling, boil and mash 4 medium potatoes, then sauté mustard seeds, cumin seeds, chopped onions, and green chilies in oil. Mix in turmeric powder, salt, and the mashed potatoes, along with chopped coriander leaves. Finally, cook the dosa batter in a non-stick pan, add the potato filling, and serve hot with chutney or sambar.

Yes, Masala Dosa is naturally gluten-free as it is made from rice and urad dal, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that any accompaniments, like chutney or sambar, are also gluten-free.

If you don't have urad dal, you can substitute it with split yellow mung beans (moong dal) or even use a combination of other lentils like red lentils. However, keep in mind that the texture and flavor may vary slightly. For the best results, try to stick with urad dal if possible.

To store leftover Masala Dosa, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them in a non-stick pan or microwave until heated through. For best results, serve them with fresh chutney or sambar.

Masala Dosa pairs wonderfully with coconut chutney, tomato chutney, or sambar, which is a lentil-based vegetable stew. You can also serve it with a side of pickles or yogurt for added flavor. These accompaniments enhance the taste and make for a complete South Indian breakfast experience.