Home Made Hot Masala Dosa Recipe

Ingredients:

For the dosa batter:
2 cups of idli rice (parboiled rice)
1/2 cup of urad dal (split black gram)
1/4 tsp of fenugreek seeds
Salt to taste
Water as required

For the masala filling:
2 cups of boiled potatoes, peeled and mashed
1/2 cup of finely chopped onions
1/4 cup of green peas
2-3 green chillies, finely chopped
1 tsp of mustard seeds
1 tsp of cumin seeds
1/4 tsp of turmeric powder
Salt to taste
2 tbsp of oil

For the chutney:
1 cup of grated coconut
1/2 cup of roasted chana dal
2-3 green chillies
1/2 inch of ginger
Salt to taste
Water as required
For the tempering:
1 tsp of oil
1/2 tsp of mustard seeds
1-2 dry red chillies
A few curry leaves

Instructions:
To prepare the dosa batter, wash the rice and dal separately and soak them along with fenugreek seeds in enough water for at least 6 hours or overnight.

Drain the water from both the rice and dal, and grind them separately in a mixer grinder until smooth.

Mix the ground rice and dal in a large bowl along with some salt and water to make a smooth batter with pouring consistency.

Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight until it doubles in volume and becomes slightly sour.

To prepare the masala filling, heat oil in a pan and add mustard seeds, cumin seeds, and dry red chillies.

Once the seeds start to crackle, add onions, green chillies, and green peas and sauté for a few minutes.

Add mashed potatoes, turmeric powder, and salt, and mix well. Cook for 2-3 minutes and turn off the heat.

To prepare the chutney, grind all the ingredients together in a mixer grinder until smooth, adding water as required to make a smooth paste.

To make the dosas, heat a non-stick dosa tawa or griddle on medium-high flame.

Pour a ladleful of dosa batter on the tawa and spread it evenly in a circular motion to make a thin dosa.

Drizzle some oil around the edges of the dosa and let it cook for 1-2 minutes until it turns golden brown and crispy.

Flip the dosa using a spatula and let it cook on the other side for 1 minute.

Spread some chutney on the dosa and place a spoonful of masala filling in the center.

Fold the dosa in half and serve hot with more chutney and sambar.