Masala Dosa

Ingredients:

3 cups Rice
1 cup Urad dal
2 tsp Fenugreek seeds
3 tsp Chana dal
1 cup Rice flour
Salt to taste

For the Dosa batter:

Soak the rice, urad dal, fenugreek seeds, and chana dal in sufficient water for 6 hrs. Drain and keep aside. In a mixer, grind the all items into a smooth, light and fluffy paste by adding water slowly. Add salt to taste. Cover and keep aside to ferment for 12 hrs. Preferably overnight. Add 1 cup water to the risen batter to get a pouring consistency. Stir, adding a pinch of salt if require.

Potato Masala curry:

2 cups potatoes (boiled)
½ cup onion chopped
2 tsp ginger garlic paste
2 green chilies
½ tsp mustard seeds
1 tsp cumin seeds
Turmeric powder
1 tsp urad dal
Curry leaves
Coriander leaves
Oil
Salt to taste

For the masala curry:

Peel and mash the, boiled potatoes. Heat the pan, add oil followed by the mustard seeds, urad dal, cumin seeds, green chilies, curry leaves, onions, mashed potatoes, ginger garlic paste, turmeric powder, salt, and coriander leaves, if require add ½ cup water. Cover and cook for few minutes. Remove from heat .

Pappulu Podi Recipe:

Ingredients:

¼ cup roasted split chick peas (bhuna chana)
1 tsp cumin seeds
1 crushed garlic flake
2 dry red chilies
1 tsp dry coconut
Salt to taste

Grind all the above ingredients to a fine powder and store in an air-tight container. Serve with rice and ghee, sprinkle over idlis with a spoonful of ghee.

Erra Kaaram chutney:

Ingredients:

1 cup onions chopped
3 garlic flakes
1 tsp tamarind paste
4 dry red chilies
1 tsp oil
Salt to taste

Heats the pan with 2 tsp of oil and add, the onions, red chilies, garlic flakes. And fry for 3 minutes. Remove and cool. Grind the fried mixture along with tamarind paste and salt to a fine paste.

Preparation of dosa:

Heat the dosa pan, and pour a ladleful of the dosa batter into the centre, spread the batter in a quick circular motion, to form a flat pan cake. Drizzle all around with a little oil.

Cook on low heat till lightly browned on one side. Now take a spoon of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a spoon of melted butter or oil all over.

Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot. Potato masala is optional as the dosa tastes great with just erra kaaram and pappulu podi.

If require you can prepare coconut chutney also.

For Coconut chutney:

1 cup coconut grated ½ cup dry chana dal, 4 green chilies, 1 tsp Cumin seed, Salt. Mix all the ingredients for chutney. Mix well. So Masala Dosa is Ready to serve.