Masale Dose | Masala Dosa

Ingredients for Dosa Batter

1. Rice/ Akki - 2-1/2 cups (sona masoori, heaped)
2. Idli rice / Parboiled rice - 1/2 cup
3. Urad dal / Ulthuparppu - 1-1/2 cup (heaped)
4. Poha/Avalakki - 2 tbsp
5. Menthya / Fenugreek Seeds - 1/4 tsp
6. Salt / Kallu Uppu- 1 tbsp 
7. Water to grind 

Method for batter

• Rinse rice and soak in the water for about 4 hours. 
• Rinse urad dal / Ulthuparrpu in the water thoroughly and soak in water for 4 hours 
• Rinse avalakki/poha and add it into the urad dal bowl.
• Add methi seeds into rice bowl
• If using mixer dosa batter do batches. 
• If using wet-grinder. Grind the rice first adding same soaked water little by little do not thick or thin. Grind for 8 mins rice always a very little bit of coarsely grind not a completely smooth batter. Once done transfer rice batter into the big sauce pan or bowl
• Next urad dal add water 1 cup start grind them adding little by little until lentil get mixed. Batter should be thick & Smooth consistency. Turn off
• Next step add rice batter in the same urad dal & kallu uppu / salt batter grind them together for 2 mins. Turn off the grinder
• Transfer into a big wide pan, close tightly . Keep it aside to get ferment for 8-10 hours. 
• In cold/winter season keep it in the warmer place.

Ingredients for Potato curry

• Potatoes / Aloo - 4 no
• Onions - 1 (finely chopped)
• Mustard seeds - 1 tsp
• Asafoetida / Hing - a pinch
• Chana dal - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves - 1 stalk
• Ginger - 1/2 tsp (chopped)
• Green chilis - 2/3(finely chopped)
• Salt to taste
• Oil - 5 tsp
• Coriander leaves - few tbsp chopped

Instructions for potato curry

• Boil the potatoes, peel and mash them
• Heat oil in the pan
• Add mustard seeds allow them to splutter and chana dal, turmeric powder, hing
• Add onions, green chilis, curry leaves and ginger fry until the onions turn cooked (do not need to brown)
• Add  mashed potatoes, salt and stir fry mix well for few minutes. Garnish coriander leaves

Instructions for Masala Dosa

1. Heat the tawa / flat pan. Sprinkle water and check clean it with dry kitchen paper or towel 
2. Take some batter and spread it on the tawa into a round shape. Cook on medium flame.
3. Sprinkle spoon full of oil around the edges. Once turn golden spots grease butter or ghee
4. When it is almost golden color spread a tablespoon full of potato curry
5. Roll the Dosa. Server hot with chutney & sambar
6. In picture Mint chutney, Hurkadle chutney (White) then some potato curry.

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