Masala Dosa

Ingredients

Raw rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram dal -1 cup

Fenugreek seed – ½ tsp

Salt – ½ tsp

For potato stuffing

Potato – 500 gm

Onion – 2

Paste of green chilli and ginger – 1 ½ tsp

Few curry leaves

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Mustard seed – 1 tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Asafoetida – ¼  tsp

Method

In a bowl, soak parboiled rice, rice and urad dal along with fenugreek seed for 5 to 6 hours.

Wash and blend this to a fine paste and leave it to ferment for 7 to 8 hours.

In summer season it takes less time to ferment, but in winter season it may take about 10 to 12 hours.

You can add the salt while making dosa.

For the stuffing

Pressure cook potatoes and mash it.

Heat about 2 tbl. Sp of oil in a pan, add mustard seeds, urad dal and chana dal, when it starts to crackle then add asafoetida and then add onions and fry till translucent. Then add ginger, green chilli and curry leaves and sauté for a few minutes.

Then add mashed potato, salt and turmeric powder, mix well.

Cook for 4 to 5 minutes and turn off the stove. Do not add water to it.

Now take a non stick pan, rub little oil on it, turn the flame to medium and pour this dosa batter in the centre and spread it in a circular motion. The dosa should not be thick. Drizzle little oil on it and cover it.

When it turns golden brown, place 2 tbl.sp of potato mixture in the centre an fold it.

Remove it in a plate and serve with chutney and sambhar.