Masala Dosa

Masala

2 big russet potatoes
3-4 green chillies slit
1 big onion sliced thinly lengthwise
1 tsp mustard seeds
1 tsp jeer
1 tsp urad dal
1 tsp channa dal
hing a pinch
1/2 tsp turmeric
1 tsp grated or chopped ginger
few curry leaves
few cilantro leaves
few drops lemon juice(optional)

1. Wash the potatoes cut each into 2 halfs and presurre cook them for 2 whistles.
2. Once cool remove lid,peel the potatoes smash them roughly with ur hand.
3. Heat a pan with 3 tbsp oil,once hot add the urad dal n channa dal
4. When they start changeing color add the mustard,jeera,greenchillies n ginger
5. Add the hing ,turmeric and slice onion pc's,curry leaves and fry until they turn transparent
6. Add salt and the smashesd potatoes ,mix well n let it fry for sometime.
7. Then add the cilantro and few drops of lemon juice,mix and keep aside.

U can serve this curry with dosa on the side or before taking the dosa from the pan, put it on the centre of the dosa as shown in the picture fold it and serve with coconut chutney.U can use the same masala with puri or chapathis as well .But if u need little gravy consistency for puris n chapathis just add a cup of water to the curry and let it come to a boil.

Ingredients for DOSA batter

3 cups raw rice

1 cup urad dal

few methi seeds half tsp(optional but they give nice flavour n colour to the dosa)

Wash and soak the rice with methi seeds for 6 hrs and seperately wash n soak the urad dal as well.Grind both of them togeather do not add too much water,the batter should be thick consistency.Usually i use 1 small electric rice cooker cup of water .Let it ferment overnight in a warm place.

When i came to US at first i didnt know that i have to ferment the batter :),but then i learnt it from my friends....So what i started doing is that grind the ingredients,pour into a large container so that its half full(As once fermented it will rise up and it needs some space for that to happen otherwise it will spill out from the container),then put it onto the oven tray(this will help to see that if the batter overflows it will not spill onto the oven directly) ,n put it in the oven near to the oven light switch on the oven light close the door n leave it overnight in the oven.Next morning u will see that the batter has risen.

Fermenting in the oven is for people in the the cold places for people in warm places u just need to leave the batter in a warm place .

So once fermented mix once again.Take the required quantity into a small bowl add some salt and water n mix it until it has a flowing consistency(i.e not too thick or not too watery).Ur regualr dosa batter is ready.

Now heat a flat pan on medium until its hot,cut a small onion into half ,dip into oil n rub the panwith it.Then take a deep laddle with round bottom i.e take a laddle full of batter,pour onto the centerof the pan,and gently with light pressure start spreading the batter with the bottom of the laddle incircular motion usualy clockwise,sprinkle some few drops of oil all over it...once golden brown fold itinto half n remove from pan and serve hot with coconut chutney.

Note:

Usually the frist dosa might not come out that good,as the pan need to become little oily(this isthe reason why we cut a onion dipped it in oil n rubbed the pan with it).Remember the dosa pan should always be a seperate one i.e never use the pan for making chapathis n omlettes for making dosa's...