MASAL DOSAI / MASALA DOSA

INGREDIENTS FOR THE DOSA:

Idli rice- 1 1/2 cups
Raw rice - 1 cup
Whole white urad dhal- 1/2 cup
Salt - as per taste ( generally I put 1 level tsp. for 1 cup of rice.This will be fine. Here, it is 2 1/2 tsps.)

METHOD:

Soak rice and dhal separately for 3-4 hours. Grind rice and dhal separately. Add salt , mix the batter and allow the batter to ferment for 7-8 hours.

INGREDIENTS FOR THE MASAL:

Potatoes – 3
Big onion - 1
Green Chillies - 3 or 4
Ginger - a small piece (optional)
Turmeric Powder - a pinch
Hing
Curry Leaves - few
Coriander leaves finely chopped - 2 tablespoons
Salt
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Oil- 2 tsp.

METHOD:

Pressure cook potatoes for two whistles. Peel the skin and cut into big cubes. Chop onions into lengthy strips. Slit green chillies vertically.

In a kadai, heat oil and add mustard seeds. When they splutter, add urad dhal and fry till golden brown. Now add turmeric powder, hing, onions and curry leaves and fry till the onions are translucent. Add the potatoes and salt. Slightly mash the potatoes. Add coriander leaves, mix well and keep it aside for spreading on the dosa.

HOW TO SPREAD: Spread the dosa batter in a dosa pan. Sprinkle some oil on all the sides and when one side is cooked, flip it to the other side. Leave it for 15 - 20 seconds. Again, flip it to the first side. Place a ladle of masal and spread only on one half of the dosa and fold the other half to cover it OR place the masal in the centre and fold it on both sides as shown in the picture. Serve hot with any chutney or sambhar or your choice.

NOTE: For spreading in the dosa , the masal should be semi-solid.
This masal can also be used as a side dish with pooris and chappathis.