Masala Dosa

Ingredients

For dosa

Parboiled rice – 1 cup

Rice – 1 cup

 Black gram (urad dal) – 1 cup

Fenugreek seeds – ½ tsp

Salt as per taste

Oil

For masala

Potatoes – 500 gm

Sliced onion – 1 ½ cup

Tomato - 1

Green chillies – 3

Curry leaves – 8

Ginger garlic paste – 1 tsp

Turmeric powder – ½  tsp

Mustard seeds – 1 tsp

Gram dal – ½  tsp

Black gram dal – ½ tsp

 Oil – 2 tbl.sp

Water – ½ cup

Salt as per taste

Coriander leaves – ¼ cup

 Method

For dosa

Soak all the ingredients in water for 4 to 5 hours and then grind to a smooth paste. Add salt to it and leave it to ferment for 8 to 10 hours.

Heat a flat pan and brush oil over it, when hot, spread 1 tsp of oil and immediately pour batter onto it and spread it thin with a circular motion. Lower the heat, when it starts browning, pass a flat spoon under it to remove the dosa from the pan. Put masala in the centre and fold the two edges over. Serve with Sāmbhar and chutney.

For masala

Boil potatoes, peel the skin and mash it. Slice onions and chop green chillies coarsely. Heat  oil in a pan, add mustard seeds,black gram dal, gram dal, then onins, curry leaves and green chillies and sauté till onions are a little transparent. Add tomatoes and ginger garlic paste and fry till tomatoes are cooked. Add the salt and the turmeric and mix well before adding the potatoes. Add water and let it simmer for two to three minutes. Add coriander leaves before removing from fire.