Masala Dosai

Ingredients	Quantity
Black gram dal	½ cup
Fenugreek	2 tsp
Enriched long grain rice	1 cup
Lime juice – optional	2 tbsp
Water	2 cups

Soak blackgram dal and fenugreek together and rice separately for at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice first and keep it separate. Next, with less than 1/3 cup of water, blend blackgram dal and fenugreek together. Combine the two mixtures. The batter should not be too thick or too thin. If you take the batter and pour it out of a spoon, the flow from the spoon should be even. Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour. If you do not get a sour flavor, add lime juice.

Heat a non-stick pan until it becomes medium hot and wipe the pan with a little oil dipped on a cloth or paper towel. When the pan becomes hot, take a small scoop of batter and pour it on to the pan. Spread it around and make a small circle of batter. Flip it over to the other side when one side is done, that is when air bubbles begin to appear. Reduce the heat to medium before you cook the next one.

Hints:

1. Sprinkle some water on the pan to make the pan cool.

2. Keep the pan hot but not so hot as to burn the dosai.

3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of oil.

Masala Dosa - 2

Ingredients	Quantity
Dosa batter	300ml
For the masala bhaji:
Onions	5
Green chillies	4
Coriander leaves – chopped	a handful
Potatoes	3 large
Ghee	4 tbsp
Mustard seeds	1 tsp
Curry leaves	a pinch
Turmeric powder	a pinch
Salt	to taste
Grated coconut	a little
Lemon juice  of	1
Mustard seeds	1 tsp

To prepare the masala bhaji:      Chop the onions, green chillies and coriander leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with mustard seeds. When they splutter, add curry leaves and chopped green chillies. Add the chopped onions and fry until golden brown. Add the mashed potatoes, turmeric powder and salt. Stir well. Remove from heat and sprinkle lime juice over. Mix well.

To prepare the masala dosa:      Heat a dosa plate or a tawa to 140C. Grease it with a little ghee. Pour about 75 ml dosa batter over the pre-heated dosa plate in a circular shape. Put one tbsp ghee over the dosa. Place about 75 g to 100 g of the prepared masala bhaji over the dosa and spread well. Cook until done. Gently fold the dosa over into a cylindrical shape. Similarly prepare three more dosas. Serve with sambar and chutney.

Masala Dosa - 1

Ingredients	Quantity
For dosas:
Rice	2 cups
Urad dal	½ cup
Channa dal	¼ cup
Whole wheat	¼ cup
Fenugreek seeds	1 tbsp
Salt	to taste
Oil	for frying
For potato bhaji:
Medium potatoes	4 to 6
Oil	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	4
Turmeric powder	½  tsp
Salt	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.