Masala Dosa

Ingredients

• 1 cup plain rice.
• 1 cup parboiled rice.
• 1/4 cup white urad dal.
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds the batter.
• 10-12 tsps ghee or oil as preferred
• Water for grinding

For masala

• 2 large onions in vertical slices
• 2 large potatoes boiled and peedled
• 4-5 green chillies
• 1 tbsp. chopped coriander
• 8-10 cashews halved
• 1/2 tsp each udad dal, cumin & mustard seeds
• 2 tbsp oil
• 1/4 tsp. turmeric
• salt to taste

Method

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa -like grains should be felt in
• Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours. Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Spread chutney spread over dosa.
• Place a tbsp. masala in the centre.
• Fold into triangle to cover masala.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.

For masala

• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes, coriander.
• Mix well.