Masala Dosa

Servings: 4

Ingredients:

Content	Quantity	Comment
FOR MASALA
Potatoes	2 medium
Onion	1 medium	Sliced thinly
Turmeric	A pinch
Salt	To taste
Sugar	A pinch
Green chilies	2 medium	Slit
Oil	2 tbsp
Mustard	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2 tbsp
FOR DOSA
Raw rice	½ cup
Par boiled rice	½ cup
Toor dal	3 tbsp
Poha	3 tbsp
Urad dal	3 tbsp
Salt	To taste
Water	As required	For soaking and grinding

Method:

MASALA:

Cook potatoes with a pinch of salt in a pressure cooker till soft. Drain and peel the potatoes. Mash well. Set it aside. Heat oil in a pan. Add mustard. Once it starts popping, add jeera, curry leaves, green chilies, turmeric, onions, salt, sugar and saute till translucent. Add the mashed potatoes and mix well. Add the coriander leaves and mix. Set it aside to cool a bit.

               

               

DOSA:

Wash and soak raw rice and par boiled rice (kusubalakki) together in a bowl for 2-3 hours. Wash and soak poha separately, urad dal and toor dal dal together for 2-3 hours. Grind rice to a smooth paste and pour it to a bowl. Grind poha and dals together and pour it over the rice paste. Mix well. Let it not be of dosa consistency. Set it aside covererd overnight or 8-10 hours to ferment. Once fermented it will raise. Add some water and bring it to a consistency less thinner than normal dosa batter consistency.

Heat a tawa and grease it with some ghee. Pour a ladle of batter and spread it in circles on the tawa. Pour a tbsp of ghee and let it cook till a bit crisp. Flip it and cook for a minute. Flip again and place a small amount of masala in the middle of the dosa. Fold the dosa into half.

                     

                     

Serve hot with chutney.