Masala dosa

How To Make This Recipe

Ingredients:

• Parboiled Rice, idli - dosa rice (3/4 cup)
• Regular rice (3/4 cup)
• Whole urad dal (1/2 cup)
• Fenugreek seeds (1/4 tsp)
• Chana dal (1/2 tsp)
• Chopped Onion (1/2 cup)
• Boiled potato (4-5 pieces)
• Mustard seeds (1/2 tsp)
• Asafoetida (pinch)
• Turmeric powder (pinch)
• Curry leaves (1 sprig)
• Finely chopped green chili (1 piece)
• Chopped coriander leaves (2-3 tsp)
• salt to taste
• oil (2 tsp)

Preparation of potato stuffed:

1. Heat oil in a non-stick pan on medium flame and then add mustard seeds. 
2. When they begin to crackle, add pinch of asafoetida, curry leaves, and chopped green chili and fry it little bit
3. Then add chopped onion, salt, and turmeric. Fry it until onion become golden brown
4. Then add boiled potato and lightly mash them with the backside of a spoon and cook it little bit ( 2 min)
5. Finally add chopped coriander leaves and mix well. The stuffing potato is ready for masala dosa.

Directions:

1. Take urad dal, chana dal, fenugreek seeds, two different rice in a different bowl and soak them in water for over night
2. Take them separately in mixer grinder and grind them by adding water
3. Take all those in a big bowl and mix them properly ( known as batter). The batter should be smooth and fluffy but not so thick or not too watery 
4. Add salt and stir it properly
5. Cover the batter and keep them for 8-10 hrs at room temperature for fermentation. During winter, keep batter in warm place (inside the oven with oven light on) for proper fermentation. 
6. To understand the proper fermentation, observed bubble on the surface of the batter. If the batter is very thick add little water
7. Heat the non-stick pan over medium flame and the sprinkle few drops of water on the pan. when water will evaporated, add 1/2 tsp oil and spread it on pan with a clean wet cloth. Take a batter in ladle and pour it at the middle of the pan and swirl it as thin as possible in a spiral motion by rotating ladle (one way say clockwise)    
8. add 1 tsp oil at the edges of the dosa. Cook it until the dosa become light brown and the edges of the dosa will come out
9. Transfer the dosa in separate plate and then add potato stuffed along the radius of the dosa and wrap it.
10. Wipe the pan with a wet cloth before making next dosa
11. Serve the dosa with Sambar dal, coconut and onion chutney.