MASALA DOSA

INGREDIENTS FOR DOSA:

Rice – 2 cups

Urad Dal – ½ Cup

Cooked Rice – ½ cup

Fenugreek Seeds – ¼ teaspoon

Salt – To Taste

Water – To taste

INGREDIENTS FOR THE POTATO MASALA:

Boiled potatoes – 2 Large

Chopped Onions – 1 Cup

Ginger – 2 teaspoon (chopped)

Garlic – 3 (chopped)

Curry Leaves – 3 sprigs

Green Chilies – 3 chopped

Mustard Seeds – ¾ teaspoon

Turmeric Powder – ½ teaspoon

Red Chili Powder – ¼ teaspoon

Asafoetida – 1 pinch

Water – ½ cup

Coriander Leaves – 2 tablespoon (chopped)

Oil – As required

Salt As required

PREPARATION:

PREPARATION OF DOSA BATTER:

Wash and soak the rice, fenugreek seeds and urad dal in water for 6 Hrs.

Grind the soaked rice, fenugreek seeds, urad dal and cooked rice with enough water.

Grind it well to get a smooth batter.

Transfer this batter into a large vessel. Add enough salt, mix it well.

Keep it aside for ferment for about 6 hours. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.

PREPARATION OF POTATO MASALA:

Peel the boiled potatoes and just crumble them with your hands.

Heat oil in a pan. Splutter the mustard seeds. Then add chopped onions and sauté it well.

Add chopped ginger, garlic, green chilies, curry leaves and sauté it for a few minutes.

Then add the turmeric powder, red chili powder and asafetida. Stir it well. Then add mashed potatoes into the pan. Add enough salt and mix it well. Cover the pan with lid and cook it for a few minutes till the water is dries up.

Sprinkle some chopped coriander leaves on the top of the potatoes. And keep it aside.

PREPARATION OF MASALA DOSA:

Heat a flat frying pan and spread 1 teaspoon oil in the pan.

Take a big spoon and with circular motions spread the dosa batter from the centre.

Sprinkle some oil on the top of the dosa. Cover the dosa with a lid and let it cook.

Cook the dosa till its base becomes golden, Place a portion of potato masala on the dosa. Spread the masala if you want.

Now fold the dosa and serve.

Serve the masala dosa hot with coconut chutney and sambar.

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