Masala Dosa Recipe

Ingredients required:

2 cups of idli rice

1/2 cup of urad dal (split-skinned black lentils)

1/2 tsp of fenugreek seeds

Salt (as needed) 

Onion (finely chopped)

Potatoes (boiled and mashed)

Curry leaves 

Mustard seeds

Oil (for cooking) 

For Masala (filling)

Potatoes (boiled and mashed)

Onions (finely chopped)

Green chilies (finely chopped)

Ginger (grated)

Turmeric powder

Salt (as needed)

Mustard seeds 

Cumin seeds

Curry leaves

Oil 

Also Read: Mysore Bonda Recipe- special

Method:

1. Wash rice and urad dal separately.

2. Soak them separately in water for about 6 hours.

3. Soak fenugreek seeds with the urad dal.

4. Grind the soaked dal and fenugreek seeds to a smooth and fluffy batter.

5. Then grind the soaked rice to a slightly coarse batter.

6. Mix both the batters with salt and allow it to ferment for about 6-8 hours.

7. For the Masala, heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves and let them crackle.

8. Add onions, green chilies, and grated ginger and sauté until onions turn translucent.

9. Add boiled and mashed potatoes, turmeric powder, and salt, and sauté until the masala is blended and cooked.

10. Heat a pan or tava on medium heat. Once it is hot, drizzle some oil and wipe it off.

11. Pour a ladle full of the batter on the tava, and spread it in a circular motion to make a thin dosa.

12. Once the dosa starts to cook, add some oil to the edges and let it cook for a minute or two.

13. Add a spoonful of the prepared masala on one-half of the dosa, fold it, and serve hot with chutneys and sambar.

Enjoy your masala dosa!