Masala Dosai

Ingredients: 

• 2 cups - Idli rice or parboiled rice

• 1/2 cup - Skinless split urad daal (skinless black gram)

• 1/2 teaspoon - Methi seeds (Fenugreek seeds)

• 1/4 cup - Poha (beaten rice)

• 1/4 cup - Cooked rice

• 1/4 teaspoon - Cooking Soda

• 3 to 4 teaspoon - Sugar

• 1 tablespoon - Salt

• 1 handful - Chana dal (Yellow split peas)

Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight.Then grind the contents from both the containers separately to a smooth paste adding water as required. After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency.Now add sugar, salt, cooking soda and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter. 


Dosai Filling
Ingredients: 

• 4 potatoes, medium sized

• 1 to 2 - Onion, medium sized long thinly sliced

• 12 nos - Small green chilies, not to be chopped. Just split them at the center

• 1/4 tsp - Turmeric

• Salt to taste

• 1/4 tsp - Mustard

• 1 tsp - Urad dal (black gram)

• 1 1/4 tsp - Chana dal (yellow split peas)

• 10  - Curry leaves

• 2 tbsp - Coriander leaves 

• 1 tbsp - Ghee

• 2 tbsp - Oil

Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.


Red Coconut chutney


Ingredients:

• 1/4 cup - Coconut

• 4 to 5 nos - Red chili

• 1 teaspoon - Roasted split chickpeas

• 4 to 5 - curry leaves

• Tamarind - Size of a grape fruit

• Coriander or cilantro - 1 tablespoon chopped

• Salt to taste

Grind all the  ingredients and make a thick paste