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Masala Dosa - 1



For dosas:

2 cups
Urad dal
½ cup
Channa dal
¼ cup
Whole wheat
¼ cup
Fenugreek seeds
1 tbsp
to taste 
for frying 

For potato bhaji:

Medium potatoes
4 to 6
2 tbsp
Black mustard  seeds
1 tsp
Curry leaves  - chopped
1 spring
Green chillies – chopped
3 to 4
Ginger ½” – chopped 
1 piece
Onions – thinly sliced
Turmeric powder
½  tsp
to taste 

To Prepare Dosa:

Wash and soak rice, urad dhal, channa dhal, wheat and fenugreek seeds together in water for 4 to 5 hours. Then grind together to a fine paste. Add salt to the batter, which should be of dropping consistency. Cover and keep aside for 8 hours. Grease the masala dosa tava and keep it on the fire. When hot, sprinkle a little water on the tava. Stir batter and pour a ladle full on the tava and spread quickly to make a thin flat round. Pour a spoonful of Potato Bhaji and a lump of butter in the center of the dosa. Fold the dosa and cook it until crisp. Serve with chutney immediately.

To Prepare Potato Bhaji:

Boil, peel and chop potatoes into small pieces. Heat oil. Add mustard seeds. When they splutter, add the chopped curry leaves, chillies, ginger, and onion slices. When the onions are light brown in color, add turmeric powder and fry well. Finally, add potatoes and salt to taste and cook on a slow fire for 5 to 10 minutes. Makes 16 dosas.