MASALA DOSA

Most popular dosa , perhaps King of dosas a very common and most widely loved in India specially southern parts. Crispy, crunchy, spicy and very delicious is this dosa, usually goes well in the breakfast but can be eaten in th evening snack time as well. You have to get both stuffing/palya and actual dosa(crepe) right to get the great taste you always crave for. Here is an honest attempt for you to get it right. So refer the recipe below and prepare the dosa at home and rejoice with a cup of hot cofee or tea.

Ingredient's

Dosa batter :

3 cups idly rice

1/2 cup channa dal

1 cup urad dal

1 tbs fenugreek seeds

Masala/Palya :

2 large potatoes

1 big onion

2 tbs of oil

4-5 green chillies

2 tbs of channa dal

1 tbs mustered seeds

1/2 tsp of turmaric powder

pinch of hing

4-5 curry leaves

coriander leaves nicely chopped

Chutney :

1 cup grated coconut
3-4 green chillies
1 tsp tamarind pulp
1 tsp salt
2 tbs of coriander leaves

Method :

1) Soak the idly rice ,urad dal ,channa dal,and fenugreek seeds for around 6-7 hours.

2) Make a fine paste out of mixture above using a blender (Be cautious not to add too much of a water).

3) Keep the batter overnight for it to get fermented properly.

4) Heat oil in a pan ,add mustard seeds,channa dal,, hing , curry leaves ,green chilles and onion saute 'em till the onion becomes little brown ,then add the boiled and mashed potatoes ,mix it well and add salt, add nicely chopped coriander leaves . That makes your palya or stuffing ready for the masala dosa. Okay.. ready for the main course yet !?.. ok cool, almost there.

5 ) Pull out the fermented dosa batter, heat the tawa and pour a small quanity of batter. If you are lucky it might attain a shape which usually people identify as Dosa..LOL.. Just kidding .. Well that was my first experience anyways. Now coming back to the dosa..

Pour batter on tawa wait a min or two put little oil and spread the palya/masla you prepared earlier in step 4. Serve hot dosa with coconut chutney and enjoy.

PS: You can add a liitle baking soda to the batter when you keep it for fermentation, which will give a pluffy effect to the dosa which some people like.