



Masala Dosa
Ingredients
For Dosa Batter
For the Filling
Instructions
For Dosa Batter
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Add rice and fenugreek leaves in a separate bowl along with sufficient water to soak and soak for 5 hours. Soak the chana dal and urad dal separately.
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Drain the excess water from the soaked rice, fenugreek seeds and chana dal, transfer to a mixer jar and blend into a smooth paste.
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Transfer the prepared paste to an empty and clean bowl, add sugar and mix well. Set aside till in use.
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Cover and set aside in a warm place to ferment for 5 hours.
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Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
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Add salt once and give this batter a slight mix. Keep aside till in use.
For Filling
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Heat oil in a pan and splutter mustard seeds, green chillies and asafoetida.
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Add onions and saute till they are translucent.
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Add boiled potatoes, curry leaves and salt.
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Lastly add coriander leaves and turn off the flame.
For Making Dosa
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Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with a help of the ladle.
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Add butter on the edges and a tsp in the centre. Cook on low flame.
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Spread a portion prepared potato mixture all over the dosa.
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Cook till crisp and golden brown.
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Fold over and serve hot with coconut chutney and sambhar.