Masala Dosa

Ingredients

For the Dosa
Raw Rice – (Basmati Rice)	500 gm
Urad Daal	200 gm
All purpose wheat flour	100 gm

Preparation

Soak the rice and urad dal separately for at least 8 hours or overnight.

Grind them separately and mix them together with wheat flour and keep aside to ferment. According to the weather conditions it may take 5 – 12 hours to ferment. The ideal temperature is around 30 C. In cold climate try to keep the dosa batter in a hot corner in the kitchen.

For the stuffing

Ingredients

Potatoes	250 gm
Onion – sliced finely	250 gm
Green chillies – split	5 Nos
Turmeric powder	¼ tsp
Ginger – finely chopped	1 tbsp
Oil	2 tbsp
Salt	To taste

Preparation

Cut the potatoes into small pieces. Cook potatoes onion, green chillies, ginger, turmeric powder and salt together adding 1 cup of water. Allow half of the water evaporate. If you prefer you can season the stuffing by frying ½ tsp mustard seeds in 2 tbsp butter and mixing it with the cooked potato.

To make masala dosa, heat a flat pan grease it with a little butter and pour the dosa batter with a ladle and spread it evenly on the pan. When the dosa is cooked and the sides become crispy place a spoonful of the stuffing in the middle of the dosa, fold it and transfer to the plate to serve.

Serve with coconut chutney and sambar.