Masala Dosa

Masala Dosa

Ingredients:
for Dosa
1 cup Urad Dal (White Lentils)
2 to 2.5 cup Rice
Salt to taste
for Masala
2 big potatoes, boiled and peeled
1 medium onion
1 tsp Urad Dal
2-3 Green Indian Chilies
5-6 Curry Leaves
1/2 tsp ginger paste
1/2 cup cilantro
For tempering: 1 tsp Mustard Seeds, 1/2 tsp Asafoetida, 2/3 tsp Turmeric Powder
3 tbsp Oil
Salt to taste

Method:
Directions for Dosa
1) Wash Urad dal and Rice together. Soak in the water for 6 to 7 hours.
2) Drain all the water. Grind soaked urad dal and rice together by adding little water. Make a medium thick paste. Put 1 tbsp Salt while grinding.
3) Put the paste in a large pot. Cover it with lid. place this pot in a warm place. The mixture will get fermented within 10 to 12 hours.
When the weather is cold, batter won’t get fermented within 10 hours. In that case put the batter inside SWITCHED OFF convention oven. Just leave the Light on inside the oven to keep the batter warm and it will get fermented with 10 to 12 hours.
Now the batter is ready for Dosa.
Directions for Masala
1) Make small cubes of boiled and peeled potatoes. Chop Onion lengthwise.
2) Heat 3 tbsp oil in nonstick frying pan. Splutter Mustard seeds, asafoetida, turmeric powder and ginger paste. Then put 1 tsp Urad dal. Fry until urad dal become golden in color. Then add chopped green chilies, and curry leaves. Fry for few seconds.
3) On medium heat put chopped onion. Fry until it becomes golden brown. Add potato cubes and salt to taste. Then fry for few minutes. Cover for 1 minute. Garnish with Cilantro.
Once the Potato masala is ready, start making dosa
Heat the Non-stick Tava or any nonstick flat griddle. Spread some oil. Pour around 1/3 cup of batter and spread in circular motion with back of spoon to thin layer. Pour 1 tsp oil around the dosa. After around 1 minute or once one side of dosa is crispy remove from the pan.
Have this crispy dosa with Potato masala, Coconut chutney, and sambar.