MASALA DOSA

   Ingredients needed for Masala Dosa Batter:

   Par boiled Rice -1 1/2 cup (Idli pulungal arisi)

   Raw rice - 1/2 cup

   Whole urad dal (without skin) -1/2 cup

   Fenugreek seeds -1/2 tsp

   Channa dal/bengal gram/kadalai paruppu - 2 tbsp

   Tur dal - 1 1/2 tbsp

   Salt needed

   Ingredients needed  for the potato filling for Masala dosa:

   Potatoes - 500 gms /2 cups heaped boiled and mashed

   Onion -2 or 1 cup thinly sliced

   Ginger - 1 inch piece

   Green chilli - 2-3 (finely chopped)

   Tomato -1 small (optional)

    Turmeric powder - 1/4 tsp

   Curry leaves - few tender ones

   Salt needed

   For the seasoning

   Oil -2 tbsp

   Mustard - 1 tsp

   Urad dal -3/4 tsp

   Bengal gram/channa dal - 3/4 tsp

   Hing/Asafoetida - a pinch

   Oil for making dosa -(sesame seed oil preferable)

instructions:

Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours.

Wash and grind everything together to a smooth texture adding water, little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.

Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now we will see how to make filling for masala dosa (potato filling or potato bhaji)


Preparation for masala dosa filling

Wash and cut potatoes into half and pressure cook  for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.

Cut onions lengthwise, finely chop green chillies and ginger.

Method

Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.

When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)

Add turmeric powder, chopped tomatoes and salt needed.

Add 1/2- 3/4 cup of hot water, when water starts boiling, add the mashed potatoes. Mix well and cook for few minutes (around 5-6 mins) until everything gets blended well. Do not add too much water, then the dosa will become soggy.

Switch off the flame. Our filling for the masala dosa is ready.

Making of masala dosa

Now we will prepare the masala dosa. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)

Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.

Masala dosa is ready to be served. You can fold it into half or as shown above or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.