masala-dosa

Ingredients

For dosa batter:

  • 1 ½  cup Rice
  • ½ cup Idli dosa rice
  • ½  cup Urad dal
  • 1 tsp fenugreek(methi) Seeds
  • 1 tbsp chana dal
  • 3 tbsp Poha
  • Salt to taste
  • Water

 Method:

  1. Take Rice into a bowl and wash it with clean water for 2-3 times.
  2. Add water into the rice and soak it for 4 hours.
  3. Take urad dal,chana dal and fenugreek seeds. mix well and wash it with water 2-3 times.
  4. Add water and soak for 4 hours.
  5. Wash and drain urad dal,chana dal and fenugreek seeds.Blend well into smooth paste in a mixer add water as require.transfer the batter into a deep bowl and keep aside.
  6. Wash and drain rice and poha.Blend well into slightly coarse paste.
  7. Add this mixture into dal batter and mix it very well.
  8. Cover it with a lid and ferment in a warm place for 10-12 hours.
  9. After  fermentation add salt in a batter and mix well once again.
  10. Heat the dosa pan on medium heat.grease the pan with few drops of oil.
  11. Pour spoonful of a dosa batter and spread in circular motion.
  12. Spread little oil around the edges.
  13. Cook the dosa till bottom of dosa turns golden brown.
  14. Place the potato sabzi on half portion of the dosa then fold the dosa.
  15. Serve with hot sambar and coconut chutney.

Ingredients

For  potato sabzi/masala:

  • 2 cup Boiled and chopped potatoes
  • ¼ tsp Mustard seeds 
  • ½ tsp Cumin/jeera 
  • 1 tsp Chana dal (soaked in ¼ cup hot water for 20 minutes)
  • 1 pinch Asafoetida(hing)
  • 1 cup onion chopped  
  • 1 tsp Ginger  finely chopped  
  • 2 Green chillies finely chopped
  • 1 tsp Turmeric powder
  • 3 tbsp chopped coriander leaves
  • 6-8 Curry leaves
  • 1 ½ tbsp oil
  • Salt

Method:

  1. Heat oil in a pan/kadai.
  2. Sauté cumin,mustard and chana dal until dal turns golden brown.
  3. Add chopped onion,green chillies,curry leaves and ginger,sauté for 2-3 minutes or till onion becomes soft.
  4. Now add turmeric powder and Asafoetida mix into it.
  5. Next add the boiled chopped potatoes and combine very well.
  6. Mix the salt as per taste and cook for 2-3 minutes on low flame.
  7. Switch off the heat and add coriander leaves.
  8. Stir and set the sabzi aside.