Masala Dosa

Ingredients:

For Dosa batter:

2 cups - Idli rice or parboiled rice

1/2 cup - dhuli urad dal

1/2 tsp methi seeds

1 tbsp Salt

For masala:

4 nos potato, medium sized

2 onion, medium sized long thinly sliced

12 nos small green chilies (Split them at the center)

1/4 tsp turmeric power

1/4 tsp mustard seeds

1 tsp urad dal 

1 1/4 tsp Chana dal

10 nos Curry leaves

2 tbsp Coriander leaves 

1 tbsp Ghee

2 tbsp Oil

Salt to taste

Method:

For batter:

Add partially boiled rice and methi into a large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel for 6 hours or overnight. Then grind the contents from both the containers separately to a smooth paste adding water (If required). After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency. Now add salt and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately 2 1/2 times the original volume. So make sure you use a big enough container for the dosa batter. 

For Masala:

Cut the potatoes each into 2 pieces and cook them in a cooker until one whistle. Then remove the skin of potato and smash them coarsely by hand and set aside. Heat oil in a khadhai or a pan amd add mustard seeds. When the mustard starts spluttering add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take pan of the heat and the potato subji is done. 

For Masala Dosa:

Take a non-stick pan and put it on a medium-high heat. Apply few drops of oil on the pan and spread it all over the surface of the pan to grease it well. Repeat step for each dosa. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan. Now begin to spread the batter in sweeping circular motions to form a circle. Tiny holes will produced as you spread the batter. Apply oil and ghee over the surface of the dosa and also around its edges. Turn it upside down such that it is ready (cooked) from both the sides. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done. Now spread a little bit of the red masala chutney on the dosa. Quantity of chutney depends on how spicy you want the dosa to be. At end add onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served. Serve it with a sambhar or chutney.