MASALA DOSA

Masala dosa or masale dose is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine made popular by the Udupi hotels all over India. It is made from rice, lentils, potato, methi and curry leaves, and served with chutney and sambar. 

INGREDIENTS:

For Batter:

Idly rice/ Raw rice - 2 cup

Urad dal - 1/2 cup

Salt

For Masala:

Potato - 3

Onion - 1

Green chili - 4 or 5

Ginger - 1 piece

Oil - 1 tbsp

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Curry leaves

METHOD:

Prepare Dosa Batter: 

1. Soak 2 cup rice and 1/2 cup urad dal in separate bowls for 4-6 hours. Strain.

2. Grind the rice and urad dal mixture in a grinder.

3. Add salt to taste.

4. Cover mixture and let sit overnight.

  Prepare Masala Dosa Filling:

1. Add coconut oil to a skillet.

2. Add mustard seeds and chana dal.

3. Add curry leaves, green chiles, ginger, and onions.

4. Sprinkle turmeric powder and salt (for taste). Stir.

5. Break up the boiled potato into small chunks and add them to your mixture. Add water and stir.

Prepare Masala Dosa:

1. Pour batter into a greased skillet.

2. Brush with ghee to frying dosa.

3. Place 2tbp masala in the center of the dosa.

4. Begin rolling from the edge of the dosa as you would a wrap.

5. Remove dosa from hot top or skillet.

6. Masala Dosa is typically served with coconut chutney as well as sambar (vegetable lentil stew).