Masala Dosa

Ingredients for Dosa


2 cup rice or boiled rice
½ cup urad dal(white, without skin)
½ fenugreek seeds
Salt to taste
Oil for cooking


Wash and sock rice, urad dal and fenugreek seeds in separate vessel containing sufficient water. Sock it 6-7 hours or overnight. Then grind the containers separately to a smooth paste. If required add sufficient amount of water. After grinding everything mix everything well. Add salt and water to make it in proper consistency required for dosa. Keep the barter at warm place for 6-7 hours for fermentation. Be sure that you keep the barter in big vessel as it will be double of original volume after fermentation.

Ingredients for masala or onion potato subji

2 medium potato
1 medium onion
1 tbsp urad dal
Few curry leaves
Some green peas and carrot(optional)
Green chillis
1 tbsp Mustard seeds
¼ tbsp turmeric powder
Asafetida
Coriander leaves
2 tbsp oil

Boil the potato in pressure cooker and take out the skin. Cut it in to very small cubes.

  Chop the onion as well.

 Heat the oil in a pan, add mustard seeds, when the seeds started popping add urad dal . Keep String for few minutes and then add chopped onion, curry leaves, green chillis and asafetida.

 Sauté for a while and add potatoes , turmeric, salt, coriander leaves and mix well. Sauté fot a while.

Now take the pan of the heat and subji is ready.

Ingredients for Sambhar masala
10 red chillis
2 tbsp cumin seeds
5 tbsp coriander seeds
½ tbsp fenugreek seeds
2 teaspoon black paper
2 tbsp mug dal
2 tbsp urad dal
2 tbsp chana dal


Method
Heat all the spices on low medium heat until they give nice aromatic flavor. Make sure that they don’t get burn. Grind everything in mixture.
Your fresh sambhar masala is ready…

Pudina coconut chutney
100gm Pudina
50 gm coriander leaves
1 cup fresh grated coconut
1 green chilli or up to taste 
1 Small tomato or half tomato
1 small onion
1 tbsp lemon juice
Salt to taste
1 teaspoon sugar
Ginger
Garlic
Few curry leaves


For seasoning
1 tsp Mustard seeds
1 tbp Split urad dal
Few curry leaves
Asafetida
1 tbs oil

Method
Grind everything in the mixture.
Heat the oil in the pan and add mustard seeds once the seeds started splutter add split urad dal and fry till golden brown than add curry leaves and asafetida and pour the seasoning in to chutney.


Making Dosa
Take a Dosa tava or non stick pan and apply few drops of oil all over
Heat the pan. Take ¼ of Dosa barter and gently pour in a pan

Now began to spread the barter in a circular motion from centre to form a nice circle.Apply oil or butter over the surface of Dosa and also the edges  If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.

After a few minutes you can see the thinner part of Dosa is turning golden brown this means Dosa is coming out crispy.

Now spread Pudina chutney over the surface of Dosa (optional).

Last put the onion potato subji to the centre. You can smash the subji all over the Dosa as well.

Flip the 2 side of Dosa over other

Dosa is ready to eat.

• Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.

Garlic