Masala Dosa

Ingredients:

For Dosa Batter:

2 cups idli rice
3/4 cup urad dal
1/4 cup cooked rice
1/2 tsp fenugreek seeds
salt to taste
water as required

For Potato Masala:

3 potatoes
1 large onion, chopped
3 green chillies, chopped
1 tsp ginger, finely chopped
1/2 tsp turmeric powder
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal
salt to taste
oil

Preparation:

For Dosa Batter:

1. Wash and soak rice in water for about 4-5 hours.
2. Wash and soak urad dal in water for 2-3 hours along with fenugreek seeds.
3. In a grinder/ blender, add the drained rice along with cooked rice and grind to a smooth batter adding enough water. Transfer this batter to a large bowl and keep it aside.
4. Then grind the soaked urad dal along with fenugreek seeds to a smooth fluffy batter adding enough water.
5. Mix this urad dal batter with the rice batter. Add salt to taste and mix well.
6. Then keep the batter for fermentation in a warm place for about 8-10 hours( or overnight).

1. Pressure cook the potatoes adding enough water till soft for 3 whistles. Peel off the skin and lightly mash them.
2. Heat 1 tbsp oil in a pan and splutter mustard seeds and urad dal and add curry leaves.
3. Add chopped onion, green chillies and ginger and saute for 2 minutes.
4. Add the turmeric powder and salt to taste and saute for few seconds.
5. Then add mashed potatoes and 1/2 cup of water and mix well.
6. Allow the mixture to boil well and cook for few minutes until the mixture thickens. Check for salt and switch off the flame.

1. Heat a dosa tawa/ pan and lightly grease with oil.
2. Pour a ladle full of dosa batter in the centre and using the back of the ladle spread to a thin and large circle.
3. Drizzle 1/2 tsp of oil over the dosa and when it is cooked and the edges starts browning, place 2-3 tbsp of potato masala over the dosa and fold the dosa.
4. Remove it to a plate and serve hot with sambar or chutney…

• You can roll the dosa or fold it into half  or into a triangle…