Masala Dosa

Masala Dosa :

(All ingredients are underlined)

For Dosa Batter:

1. Soak 3 cups rice, and 1/2 cup flattened rice flakes(poha) in 6 cups water, and 1 cup urad dal with 1 tbsp fenugreek seeds (methi seeds) in 2 cups water, for 7-8 hours.

2. Finely grind all the soaked rice and the soak dal separately adding water as needed to grind. 

3. Mix the rice and the dal well. Keep covered in a tall vessel leaving enough space for the batter to rise. Keep the vessel in a warm place for 8-9 hours to ferment.

4. The fermented batter rises to top and is all frothy. Mix well and add some water to make it thin enough to spread easily on a griddle, in the steps ahead. Add salt to taste.

For Masala :

1. Boil 4 medium potatoes and peel them. Break them into small pieces, as shown below, with hands. Do not mash completely. 

2. Heat 4 tsp oil in a pan and add 1/2 tsp mustard seeds. 

3. When they crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 3-4 curry leaves, 3 green chilies cut into small pieces, and 1 small onion finely chopped. Stir fry till the onion becomes translucent. 

4. Add the potatoes and mix well. Reduce the heat to low and add salt to taste. Mix well and let cook for 2 minutes.

Preparation :

1. Heat a griddle (preferably a nonstick griddle) and add 2 tbsp of the batter at the center of the griddle. With a ladle spread the batter in a circular motion gradually progressing towards the outside of the griddle, making a thin circle.

2. Spread 1/2 tsp oil along the edges of the dosa and on the surface.

3. Sprinkle some molagapodi (gun powder chutney) on the dosa.

4. Let cook till the lower side starts appearing golden brown. 

5. Add 2 tbsp potato masala at the center and fold on both sides to cover the masala.

6. Serve hot with coconut chutney and sambhar.