Masala Dosa
Ingredients
- 1-1/2 cups long grain rice
- 1/2 cup urad dal (polished black lentil or white lentil)
- 3 quarts water
- Salt
- 1 medium onion chopped
- 1 – 2 green chilies chopped
- 1 Tbs ghee (clarified butter) or regular butter
- 1/2 tsp black mustard seeds
- 1/2 tsp chana dal (split black chickpeas)
- 1 sprig curry leaves
- 1/2 tsp turmeric powder
- 2 large potatoes boiled
- 8 oz coconut, cilantro and tomato chutney (optional)
- 16 oz sambar (vegetable lentil stew, optional)
Instructions
Prepare Dosa Batter:
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The first thing you have to do is Soak rice and urad dal in separate bowls for 4-6 hours and strain it.
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Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.
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Salt to taste.
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Cover these mixture and let sit overnight. Don't refrigerate. it needs to ferment.
Prepare Masala Dosa Filling:
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Add some oil or ghee to a skillet and after it heates, Add mustard seeds and chana dal.
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Shake mixture over the flame until golden brown color appears.
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Add curry leaves, green chiles, and onions.
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Sprinkle a little bit turmeric powder and add salt for taste then Stir.
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Break up boiled potato into small chunks and add them to your mixture. pour some water and stir it.
Prepare Masala Dosa:
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Pour refrigerated dosa mixture into a flat bottom bowl.
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Pour batter into a greased skillet.
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It form a circular shape with the batter using the flat bottomed dish.
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Brush on ghee to frying dosa.
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Place masala filling near the center of the dosa.
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Lightly lift the edges of the dosa.
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Begin rolling from the edge of the dosa as you would a wrap.
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Remove dosa from hot top or skillet.
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Masala Dosa is generally served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)
