Masala Dosa

Masala Dosa

Ingredients

For Dosa Batter:

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

For the Filling ( masala ) :

2 tablespoon oil
2 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon channa dal
1 spring curry leaves
1/2 teaspoon turmeric powder
5 green chillies, slit lengthwise
1 - inch ginger, finely chopped
500 g potatoes ( boiled with a little turmeric powder )
3 onions, sliced
Salt to taste

Method

For Dosa:

Wash and soak urad dal and rice separately for 6 - 7 hours.

Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.

For the filling ( masala )

Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).

Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Note: Remove green chillies while making masala dosa.




Final Preparation of Masala Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat. Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre.

Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Let the dosa color, and sprinkle a few drops of ghee.

Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney

Ingredients

1 cup coconut grated
1 green chilli
1 red chilli
1 teaspoon tamarind paste ( optional )
Salt to taste
Ginger - 1/2- inch piece

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with water.

For seasoning:

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.