Masala Dosa

Vipasha

Yields 10

Serves 10

Masala Dosa

9 hrPrep Time

30 minCook Time

9 hr, 30 Total Time

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Ingredients

• Rice (चावल)  -  2cups
• Skinnedand split black gram (धूलिउड़द दाल)  -  ½ cup
• Fenugreek(मेथी) seeds  -  ½tsp.
• Potatoes (आलू)  -  500grams
• Onions (प्याज़)  -  3-4
• Green chilli (हरी मिर्च)  -  3
• Mustard(सरसों) seeds  -  1tsp.
• Curry leaves (करीपत्ते)  -  8-10
• Turmeric(हल्दी) powder  -  ¼tsp.
• Oil  -  3tbsp.
• Water.
• Salt to taste.

Instructions

1. Wash and soak rice (चावल) in one container and skinned and split black gram (धूलि उड़द दाल) & fenugreek (मेथी) seeds in one container for overnight.
2. Drain and grind skinned and split black gram (धूलि उड़द दाल) & fenugreek (मेथी) seeds to a fine smooth paste, and the rice (चावल) a little coarse (enough to feel a texture, like fine sand).
3. Mix the two grated ingredients with salt and enough water to form a batter of dropping consistency.
4. Leave this batter in a warm place for overnight to ferment to a spongy batter.
5. Wash and boil potatoes (आलू). After boiling peel and mesh. Keep aside
6. Heat oil in a thick pan and add a mustard (सरसों) seeds, sauté till start crackling.
7. Add curry leaves (करी पत्ते), green chilli (हरी मिर्च) and onions (प्याज़). Sauté till onion (प्याज) translucent.
8. Add salt and turmeric (हल्दी) powder. Sauté for a minute and add mashed potatoes (आलू), mix well and add ½ cup water. Cook for 2-3 minute. When fully cooked keep aside.
9. Heat tawa and brush oil on it. When very hot, splash little water on it and immediately pour batter onto it, spreading it thin, with a circular motion.
10. After spreading the batter, lower the heat and trickle a little oil around the edges so that it soaks under the dosa.
11. When edges start browning a bit, pass a flat spoon under dosa to ease the dosa off the pan. Put masala on the centre, and half fold it.
12. Serve hot with coconut chutney and Sāmbhar.