Masala Dosa

Masala Dosa

Ingredients:
Dosa Batter:
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 teaspoon methi (fenugreek) seeds
1/2 teaspoon baking soda
Salt
1/2 cup curds (yogurt)
Water, for soaking and grinding
10-12 teaspoons ghee or oil

Potato Masala:
2 large potatoes, boiled and peeled
2 large onions, sliced vertically
4-5 green chilies
1 tablespoon chopped coriander leaves
8-10 cashews, halved
1/2 teaspoon each urad dal, cumin seeds and mustard seeds
2 tablespoons oil
1/4 teaspoon turmeric
Salt to taste

Chutney Spread:
1/2 cup grated coconut
4 red chilies (or 1 teaspoon red chili powder)
1 long bean tamarind
2 cloves garlic
1 tablespoon peanuts
Salt to taste

Directions:
1. Wash the rices and dal together. Add plenty of water and the methi seeds and soak 7-8 hours or overnight.
2. Drain and rewash 2-3 times. Grind to a paste; rava-like grains should be felt in the batter.
3. Add the baking soda and salt and mix well. Keep in a warm place 8-10 hours.
4. Beat the curds well and add to the batter, with more water if needed; the batter should thickly coat a spoon.
5. For the masala, chop the potatoes coarsely and the chilies finely. Heat the oil, brown the cashews lightly, add the dal and seeds and let them splutter. Add the chilies and onions and fry until tender. Add the turmeric, salt, potatoes and coriander and mix well.
6. For the chutney spread, grind all the ingredients together into a firm chutney, using very little water.
7. Heat an iron griddle or nonstick tawa well. Pour a spoonful of batter in the center and spread with the back of the spoon into a thin round. Pour a teaspoon of ghee or oil over it.
8. Spread chutney over the dosa, place a tablespoon of masala in the center and fold into a triangle to cover it.
9. Remove with a spatula when crisp. Serve hot with chutney and/or sambar.