Masala Dosa

Masala Dosa

Time of preparation: 5 to 6 Hours
Time of cooking: 50 Minutes

Ingredients for Dosa:

Parboiled rice (ukda chawal)	2 ¾ cups
Rice	¼ cup
Split black gram skinless (dhuli urad dal)	1 cup
Fenugreek seeds	1 teaspoon
Salt	To taste
Oil	As required

Steps for Dosa:

1. Wash both the rice two to three times and soak in six cups of water for at least four hours.
2. Wash and soak split black gram with fenugreek seeds in three cups of water also for a similar time.
3. Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency.
4. Add salt and mix both the batters with hand thoroughly in a whipping motion.
5. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.
6. Mix the batter well, adjust to pouring consistency.
7. Heat a flat tawa (preferably non-stick), grease with a little oil.
8. Pour a ladle full of batter and spread to as thin a pancake as possible.
Tip: Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well.
9. Pour the oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.

Ingredients for Potato bhaji:

Potatoes (boiled, peeled & diced)	3 large
Oil	1 tablespoon
Mustard seeds	½ teaspoon
Asafoetida	¼ teaspoon
Chana Dal	1 teaspoon
Green chillies (chopped)	For garnishing
Curry leaves	6 to 8
Onion (chopped)	1 large
Turmeric Powder	½ teaspoon
Salt	To taste
Fresh coriander leaves (chopped)	For garnishing
Lemon juice	1 tablespoon

Steps for Potato bhaji:

10. To make the potato bhaji, heat the oil in a kadai.
11. Add the mustard seeds and when they splutter add the asafoetida and split Bengal gram and sauté till lightly browned.
12. Add the green chillies, curry leaves and onion and sauté till onion is lightly browned.
13. Add the potatoes, turmeric powder and salt.
14. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through.
15. Add the coriander leaves and lemon juice and mix well.
16. Place about four tablespoons of potato bhaji in the center of the dosa, fold to the desired shape and serve hot.