Masala Dhosa

One of the greatest South Indian Recipies that is eaten widely all over the world.



Ingredients:

• Rice - 2 cup (preferably parboiled)
• Split and husked Black Gram (Dhuli Urad) - 1/2 cup (soaked with rice for 5-6 hours)
• Fenugreek Seeds - 1/2 tsp
• Oil
• Salt - 2 tsp
• Potatoes - 500 gm (boiled, peeled and cubed)
• Onions - 1 1/2 cups (sliced not very thin)
• Powdered Turmeric- 1/4 tsp
• Green chillies - 2-3 nos. (chopped coarsely (optional))
• Curry leaves or 1/2 tsp dried curry leaves- 6-7 nos.
• Oil
• Mustard Seeds - 1 tsp
• Salt
• Water - 1/2 cup

Method:

• Grind daal mixture together to a very smooth consistency.
• Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
• If thickened too much, add a little water to thin a bit.
• Now let us make the filling first.
  
• For this we first heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
• Now add salt and turmeric and mix well before adding the potatoes.
• Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
• Now heat the tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. (This will have to be very swift and will need a bit of practice.)
• After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
• When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
• Put desired filling in the centre and fold the two edges over.
• Serve accompanied with sambhar and chutney