Masala Dosa

Dosa is basically from Udipi, Karnataka and it spreaded to all over south India, every where there is a different style. Dosa is basically a crepe made from rice and black lentils. Initially only potato curry was served , most of them who cooked were Brahmins for some onion was forbidden food, but when potato shortage raised the mixed onion and created subji and to hide it they kept inside dosa,thus the day of Masala Dosa is born



Ingredients:

Dosa :
2 cups rice (I use basmati rice)
1 cup urad dal
1 Cup cooked rice
1/4 tsp methi seeds
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped Length wise)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/4 teaspoon jeera/Cumin seeds
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon thinly sliced ginger
1 tablespoon oil
1/4 teaspoon lime juice
Chopped coriander leaves
salt to taste

Method:

For Dosa Batter:

1. Separately soak rice with methi seeds and urad dal at least 6 hour or overnight in water.
2. Grind the urad dal with little water till it is fluffy and smooth.
3. Then grind the rice with methi seeds with as little water as possible.
4. After this grind the cooked rice with little water to a smooth paste.
5. Mix together, add salt with water to make batter.
6. Leave in room temperature overnight.


For the Masala Fillings:

1. Heat oil in a pan add mustard seed and let it splutterthen add the cumin seeds and yellow split peas.
2.To this add onions and Green chillies and sliced ginger.
3.Fry for about 5 minutes on medium heat or/until onions are turned into light brown.
4.Add potatoes and salt. Mix and cook for some more time.
5.Pour the lime juice and sprinkle the coriander leaves and mix well again and off the gas.

For Masala Dosa:

1. Heat pan or griddle with little ghee or oil.
2. Spread the mix on pan in circular motion to make thin Dosa.
3. Cook on both the sides, if desired.
4. Add filling inside Dosa and roll. Serve hot with Chutney.