How to make tasty masala dosai

• Ingredients:

• For the dosa batter
• 2 cups raw rice
• 1/2 cup urad dal (split black lentils)
• 1/2 teaspoon fenugreek seeds
• Salt to taste

For the Masala Filling:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil
• 
  

• For the chutney :

• Coconut Chutney: You can find a recipe for coconut chutney here:https://fapytamilnetwork.blogspot.com/2023/06/tasty-roasted-coconut-chutney.html

Instructions:

For the Dosa Batter:

1. Wash the rice, urad dal, and fenugreek seeds separately.
2. Soak the rice and fenugreek seeds in water for about 4-5 hours. In a separate bowl, soak the urad dal for the same duration.
3. Drain the water from the rice and grind it to a smooth paste in a blender or wet grinder. Transfer it to a large bowl.
4. Grind the urad dal with a little water until it becomes a smooth and fluffy batter.
5. Mix the rice batter and urad dal batter together. Add salt and mix well.
6. Cover the bowl and let the batter ferment overnight or for about 8-10 hours in a warm place.

For the Masala Filling:

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
3. Add chopped onions and green chilies. Sauté until the onions turn translucent.
4. Add turmeric powder and mashed potatoes. Mix well.
5. Cook for a few minutes, stirring occasionally. Add salt to taste. Remove from heat and set aside.

For Making Masala Dosa:

1. Heat a non-stick or cast-iron dosa tawa (griddle) on medium heat.
2. Pour a ladleful of the dosa batter on the tawa and spread it in a circular motion to make a thin dosa.
3. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy.
4. Spread a spoonful of the masala filling on one side of the dosa.
5. Fold the dosa in half or roll it into a cylinder shape.
6. Remove the dosa from the tawa and serve hot with coconut chutney and sambar.

Optional variations:

• You can add a teaspoon of finely chopped ginger and a few chopped coriander leaves to the masala filling for added flavor.
• To make the dosa extra crispy, sprinkle a few drops of oil on top of the dosa while it's cooking.
• You can also add a thin layer of red chutney (made with red chilies and garlic) on the dosa before adding the masala filling for a spicier version.

Enjoy your homemade Masala Dosa, a popular and flavorful South Indian snack!