Masala Dosa

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:

• 1 cup regular rice
• 1 cup parboiled rice/ukda chawal
• ½ cup spilt black lentils or urad dal
• ¼ cup poha/flattened rice
• ¼ tsp fenugreek seeds (methi)
• salt to taste
• water as required

Ingredients for the Masala - Potato filling:

• 4-5 potatoes/aloo
• 10-12 cashewnuts/kaju (optional)
• 10-12 curry leaves/kadi patta
• 1 tbsp chana dal/bengal gram
• 3 onions sliced or chopped
• ½ tsp mustard seeds/rai
• 1 tsp cumin seeds/jeera
• 1 or 2 chopped green chillies/hari mirch
• 1 or 1.5 tsp chopped ginger or grated ginger
• 2 tbsp chopped coriander leaves/dhania
• ½ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• 3 tsp oil or ghee
• salt

INSTRUCTIONS
Preparing the Dosa Batter:

• Rinse the rice and urad dal separately first.
• Soak the parboiled rice, regular rice and poha in a bowl or pan.
• In another bowl soak the urad dal-methi in enough water
• Grind the urad dal with methi to a fine and fluffy batter.
• Grind the rice and poha to a smooth batter.
• Mix both the rice and urad dal batter with salt.
• Cover and let the batter ferment for 8-9 hours.
• Preparing the potato filling-sabzi:
• Soak the chana dal in hot water for 30 minutes.
• Later drain the chana dal and keep aside.
• Heat oil or ghee. Fry cashew nuts and keep aside.
• Splutter the mustard seeds. add cumin seeds and drained chana dal.
• Fry the chana dal well. Now add the onions and curry leaves.
• Fry the onions till they become soft. Add the green chilies and ginger.
• Add the turmeric powder and asafoetida. Mix well.
• Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
• Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.

Preparing the Masala Dosa:

• Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
• Spread the dosa batter in a circular way on the pan. Add some oil on top
• Flip and cook the other side. Flip again.
• Spread the potato sabzi filling on one side of the dosa.
• Cover with the other half and let the dosa cook for 15-30 seconds.
• Serve masala dosa hot with coconut chutney and sambar