Masala Dosa

Masala Dosa:
            Masala dosa is actually stuffed dosa. So there are two aspects to it:
 1) the Dosa and, 
2) the stuffing.
     The Dosa is made in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter. The fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander and, lemon juice.

Ingredients:

• 1 cup rice 
• 1/4 cup black gram /urad dal
• 3 Tbsp toor dal
• 3 Tbsp semolina (optional)
• 1 tsp methi seeds/fenugreek seeds
• 1/4 cup beaten rice/avalakki
• Salt - to taste 

For the dosa masala/potato filling:

• 250 gm potatoes 
• 1 cup onions - finely sliced 
• 2 Tbsp chopped coriander leaves 
• Green chillies - to taste 
• Salt - to taste 
• Oil 
• 1 tsp jeera/cumin seeds
• 1 tsp mustard seeds 
• 1 sprig of curry leaves

For Red Chutney:

• 5-6 cloves garlic
• 2"   ginger
• 4-5 red chillies
• 1/2 onion, chopped
• 2 Tbsp fried chana dal
• Salt to taste

Dosa Batter:

• Soak all the ingredients except semolina for about four hours.
• Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment.

For the dosa masala/potato filling:

              

• Boil and peel the potatoes and mash them.
• Heat oil in a pan and add the mustard seeds ,jeera to it.
• Then add onions,green chillies,curry leaves, and turmeric powder ,fry 3-5 seconds.
• Add mashed potatoes, salt and mix well...then add coriander leaves

For the red chutney:

               

• Roast the chana dal, until slightly browned.
• Roast the onion, garlic and ginger for a minute also or just add them raw to the blender.
• Mix all ingredients with red chillies,salt and blend to form a paste.

For the dosa:

• Heat a little oil in a pan and spread the dosa batter over it.
• Pour oil around the dosa and fry well.
• Spread red chutney on dosa.
• Place some aloo/potato filling in the dosa, fold and serve hot with ghee and chutney/sambhar.