Masala Dosa

                                           

      Masala Dosa

 Here's a recipe for Masala Dosa, a popular South Indian dish:

Ingredients for Dosa batter:

• 1 cup regular white rice
• 1/2 cup urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• Water, as needed
• Salt, to taste

Ingredients for Masala Filling:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1/2 teaspoon turmeric powder
• 2 green chilies, chopped
• 1 inch ginger, grated
• 2-3 medium-sized boiled and mashed potatoes
• Salt, to taste
• 1/4 cup chopped fresh coriander leaves

Ingredients for Chutney:

• 1 cup grated coconut
• 1-2 green chilies
• A small piece of ginger
• Salt, to taste
• Water, as needed

Ingredients for Sambar:

• 1/2 cup split pigeon peas (toor dal)
• 2 cups water
• 1/2 teaspoon turmeric powder
• 1 tomato, chopped
• 1 onion, chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-2 green chilies, chopped
• 1 tablespoon oil
• Salt, to taste

Instructions:

1.   Dosa Batter: Soak the rice, urad dal, and fenugreek seeds separately for 4-5 hours. Drain and grind them together with enough water to make a smooth batter. Add salt to taste, mix well, and let the batter ferment overnight or for 8-10 hours.

2.   Masala Filling: Heat oil in a pan and add mustard and cumin seeds. When they crackle, add onions, turmeric powder, green chilies, and ginger. Saute for a few minutes, then add the mashed potatoes and salt. Mix well, then add coriander leaves and remove from heat.

3.   Chutney: Grind the grated coconut, green chilies, ginger, and salt to a smooth paste using water as needed. Change the salt and consistency however you would prefer.

4.   Sambar: Rinse the toor dal and cook with water and turmeric powder until soft. In a separate pan, heat oil and add mustard and cumin seeds. When they crackle, add onions, tomato, and green chilies. Saute for a few minutes, then add the cooked toor dal, salt, and more water to adjust the consistency. Cook for a few more minutes and remove from heat.

5.   Making Masala Dosa: Heat a non-stick pan or a cast-iron griddle over medium heat. Pour a ladleful of dosa batter onto the hot griddle and spread it in a circular motion to form a thin, even layer. Drizzle some oil on the edges and cook for 2-3 minutes until golden brown. Flip the dosa and cook for another minute. Place a spoonful of the masala filling in the center and fold the dosa into a roll or a half-moon shape. Serve hot with coconut chutney and samber.

Enjoy your delicious Masala Dosa!