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Masala Dosa
Ingredients
Dosa shell:1 1/2 cups rice 1/2 cup urad dal salt to taste Oil
Masala Filling:2 large potatoes 1 medium onion (chopped) 1/2 teaspoon yellow split peas 1/2 teaspoon mustard seed 1/2 teaspoon turmeric 1-2 green chili 1 tablespoon oil salt to taste
Preparation:Dosa shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired.
Masala Filling (Spicy Filling):Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more Serve Add filling inside Dosa and roll. Serve hot with Chutney.
Chutney
Ingredients
1 cup fresh/frozen coconut
1 piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water. Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney. Serve the chutney with idli.