Masala Dosa

Ingredients

Dosa

Idli rice – 4 cups
Whole black gram (uzhunnu) – 1 cup
Fenugreek seeds – 2 tsp
Salt to taste
Cooking oil

Masala

Boiled potatoes (peeled & chopped) – 3
Onion (chopped) – 1
Turmeric powder – 1 tsp
Chilly powder – 1 tbsp (Green chillies can also be used)
Mustard seeds – ½ tsp
Chana dal – 1tsp
Salt to taste
Cooking oil

Directions

1. Wash and soak whole black gram, idli rice and fenugreek seeds separately for at least 8 hours in water.
2. Grind black gram with fenugreek seeds first.
3. Once that is ground fine, add idli rice and grind everything into a fine batter.
4. Add salt and keep it overnight in a warm place to ferment.
5. Heat oil in a pan, splutter mustard seeds, saute onions and chana dal. Add chilly powder and stir well.
6. Add chopped potatoes, turmeric powder and salt. Stir continuously.
7. Cook it for a few minutes. Keep the masala aside.
8. Pour a ladle of the dosa batter on a hot non- stick pan and give it a circular shape.
9. Drop little oil around it and turn over when bubbling appears.
10. Fill a spponful of masala in the center of the doasa and fold it.
11. Masala dosa is ready. Serve hot with sambhar and chutney.