Masale Dose | Masala Dosa

Ingredients for Dosa Batter

1. Rice/ Akki - 2 cups (sona masoori, heaped)
2. Idli rice / Parboiled rice - 1/2 cup
3. Urad dal / Ulthuparppu - 1 cup (heaped)
4. Poha/Avalakki - 2 tbsp
5. Menthya / Fenugreek Seeds - 1/2 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. 
• Rise 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. Drain out all the soaked water & grind rice first adding same soaked water little by little do not thick or thin. Grind for few 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 drain water and start grind them adding little by little until batter get mixed. Batter should be thick & Smooth consistency. Stop the grinder 
• Next step add rice batter in the same urad dal & kallu uppu batter grinder them together for 2 mins. Stop the grinder and remove 
• 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

• Potatos / Aloo - 4 no
• Onions - 1 (finely chopped)
• Mustard seeds - 1 tsp
• Chana dal - 1 tsp
• Turmeric powder - 1 tsp
• Curry leaves - 1 stalk
• Green chillis - 2/3(finely chopped)
• Salt to taste
• Oil - 5 tsp
• Coriander leaves 

Instructions for potato curry

• Boil the potatoes, peel and mash them
• Heat oil in the pan
• Add mustard seeds and chana dal, turmeric powder
• Add onions, green chillis, curry leaves and fry until the onions turn golden
• Add the mashed potatoes, salt and stir fry 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. Once turn golden spots grease butter 
4. When it is almost golden color spread a teaspoon full of potato curry
5. Roll the Dosa. Server hot with chutneys
6. In picture Mint chutney, Hurkadle chutney (White) then some potato curry.

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