Masala Dosa

INGREDIENTS

 For Dosa batter

• Raw rice – 2 cups
• Black gram or urad dal – ½ cup
• Toor dal – 3 tbsp
• Channa dal – 3 tbsp
• Fenugreek seeds – ½ tsp
• Flattened rice or Poha – ½ cup
• Salt to taste

• Soak rice, urad dal, toor dal, chana dal and fenugreek seeds for overnight or for about 7 to 8 hours.
• Soak poha, ten minutes before you start your grinding process.
• Grind all to the smooth paste, add salt and mix well. Place the batter in the warm place and allow it to ferment for about 5 to 6 hours.
• Keep in a warm place for fermentation.
• If the batter is very thick and you cannot spread the dosa, then just add little water to the batter and stir well.
• If you’re not going to use the batter immediately, place it in the refrigerator.

Potato Masala

• Potatoes – 2 big
• Onion – 1 large, sliced
• Ginger – 1 inch piece, grated
• Green chilies- 3-4 no, chopped
• Cilantro – 2 Tbsp
• Gram masala – ½ tsp (optional)
• For tempering:
• Mustard seeds – 1/2 tsp
• Cumin seeds – ½ tsp
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Turmeric powder – 1/4 tsp
• Asafoetida – 1/8 tsp
• Curry leaves – a few
• Lemon juice – to taste
• Oil – 2 tbsp
• Salt – to taste

• Boil the potatoes until tender.  Cut them into small cubes and keep them aside.
• Heat the oil in a pan and when the oil heats up; add the mustard seeds and cumin seeds. Once the seeds splutter, add the curry leaves, asafoetida, urad dal and channa dal. Sauté for 30 seconds.
• Add the turmeric powder, chopped green chilies and ginger .Sauté for another minute.
• Add in the sliced onions and cook until the onions are soft.
• Then add about ½ cup of water and seasoned it with garam masala and salt.
• Then add the cubed potatoes and cook it in the seasoned water on medium flame until soft and dry.
• Stir the mixture and if you see the mixture is dry. Turn off the flame.
• Lastly garnish the potato masala with chopped cilantro and lemon juice.

For Sambar

• Toor Dal – 1 cup
• Split Moong Dal – 1/4 cup
• Small eggplant – 2-3 no.
• Potato – 1 small (Optional)
• Green Bell Pepper – 1 small
• Carrot – 1 big
• Onion – 1 medium
• Green Chili – 3 no. (or more, according to your taste)
• Tomato – 2 small
• Turmeric powder – 1/2 tsp
• Tamarind paste – 2 tsp
• Sambar Powder – 1 tbsp
• Coriander/Cilantro leaves – a handful
• Salt – to taste

For Tempering:

•  Mustard seeds – 1 tsp
• Urad dal – ½ tsp
• Dry Red Chilies – 2 no.
• Curry Leaves – 1 sprig
• Asafoetida – 1 pinch
• Oil– 1 tbsp

PREPARATION

• Add both the washed dals in a pressure cooker. Chop all the vegetables into small cubes.
• Combine chopped vegetables, chopped onion, tomato, green chilies and turmeric powder in the cooker. Add sufficient water. Cook for 3-4 whistles.
• Once the pressure is released, add the sambar powder an tamarind pulp and bring the sambar to boil on a medium flame. Add some water if you want to adjust the consistency. Cook the sambar until the raw smell of tamarind pulp and sambar powder goes away.
• For tempering, heat 1 tbsp of oil, add the mustard seeds and let them splutter. Add the urad dal, curry leaves, dry red chilies and asafoetida. Sauté for 15-20 secs and pour over the sambar. Finally add the fresh chopped coriander leaves!!

MAKING OF MASALA DOSA 

• Heat up the tawa (frying pan) on medium flame.
• Add few drops of oil and spread all over the tawa.
• Take spoon full of batter and pour on the tawa and spread it quickly from the centre into circular motion to form the thin circle. Drizzle few drops of oil all around the edges of the dosa and some oil in the center.
• When the dosa is crispy and golden brown at the bottom, loosen it along the edges.
• Then place 2 tbsp of potato curry in the center and fold both the ends of dosa above one another.
• Serve immediately with coconut chutney and sambar.