The Masala Dosa is a popular dish all over India. Traditionally served at breakfast, many like to have it for lunch as well as it is not only filling, but is delicious as well. It can be served with a dollop of butter on top for those who love their Dosa with butter.
- 200gms Urad dal/Split Black Gram Dal
- 50gms Toor dal/Split Pigeon peas
- 600 gms Rice
- 1 tbsp Methi/Fenugreek seeds
- One large fistful thin variety of Poha/ flattened rice
Wash the the rice, urad dal and toor dal and soak them in enough water together for 5 hours Soak the methi seeds and pohaseparately. Grind everything together to a smooth batter non stop in the wet grinder for half an hour adding water little at a time to fluff up the batter. Remove, add salt and allow to ferment for 10-12 hours.
- 6 potatoes pressure cooked, peeled and chopped
- 4 large onions sliced
- 12 green chillies chopped fine
- 3 inch piece of ginger grated
- 1tsp Tamarind paste
- 4 tbsps oil
- 1 tsp mustard
- 1tsp Urad Dal /Black gram Dal
Heat the oil in a pan. Add a tsp of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the sliced onions, salt, ginger and green chillies. Roast till the onions are transparent. Add a pinch of haldi and toss. Add the chopped potatoes, Tamarind paste, sprinkle a little water and heat well.
- 100 gms roasted chana dal/ Daalia /putani/hurakadle powdered
- A small bowl of grated coconut
- 7 green chillies
- A tsp of tamarind paste
- A bunch of coriander leaves
- 1 sprig curry leaves
Powder the Daalia and then add the rest of the above mentioned ingredients. Grind to a smooth paste with water to a Chutney like consistency. This chutney is not seasoned.
To make the Masala Dosa.
Heat a tava/Skillet. Pour a ladleful of the batter and spread in concentric circles to make a Dosa eight inches in diameter. Drizzle a tsp of oil or Ghee/clarified butter and allow to roast to a golden brown. Tip in a few tsps of Bhaji onto the Dosa, fold and remove . Serve hot with Chutney.