Masala Dosa

Ingredients:

   For Dosa Batter:

                   1)   2 cups Raw Rice

                   2)   1 cup Urad Daal

                   3)   3 tbsp Toor Daal

                   4)   3 tbsp Chana Daal

                   5)   1/4 cup Poha or Flattened Rice

                   6)   Salt ( to taste )

   For Potato Masala: 

                    1)   3 big sized Potatoes

                    2)   1 Onion

                    3)   2 tbsp chopped Carrots

                    4)   2 Green Chilies

                    5)   1 tbsp Finely Chopped Ginger

                    6)   1/4 tsp Turmeric Powder

                    7)   Salt (to taste)

   For Tempering:

                    1)   1 tbsp Mustard Oil

                    2)   3/4 tsp Mustard Seeds

                    3)   3 tsp Chana Daal ( chickpea lentils )

                    4)   5 Cashew Nuts

                    5)   4-5 Curry Leaves

Method:

   For Dosa Batter:

1) Soak everything except salt in the ingredients together for 3 hours at least after washing it 3 times.Grind it with little water in mixie. Need not be too smooth. Add water very carefully. You can grind in two batches and add salt in one batch and mix it lastly together.

2) Keep overnight for fermentation (12 hours). It will ferment well. Morning stir well and make dosas. Adjust consistency if its too thick by adding very little Water.

   For Potato Masala:

1) Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.

2) Add chopped ginger, green chili, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.&nbsp

3) Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.

   For Making Dosa:

1) Spread dosa batter thin , drizzle some oil or best ghee and when it gets cooked, no neead to flip, just spread a ladle full of masala prepared in the middle.

2) Now fold the dosa and transfer it to the serving dish.

3) Hurray!! Our Masala Dosa is ready to serve with some Coconut Chutney or Samber.

   Note:

• Use 1/2 tsp ghee along with oil for each dosa , which makes the masala dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet.
• Adding finely chopped ginger not only enhances the flavor, also helps in digesting the potato. If you finely chop, then you wont even get it to know while eating.
• If you don’t want that, you can also grind the ginger and green chili with water mentioned in step 2 and use it.
• I use coconut oil for making this masala, which adds more flavor.