MASALA DOSA

 How to make masala dosa?

It is very simple and easy to make, very delicious recipe of South INDIA.

INGREDIENTS

• Rice 
  
  
  
• Flattened rice
  
  
  
• Lentil- urad dal and chana dal
  
  
  
• Fenugreek seeds (Methi)
  
  
  
• Salt
  
  
  
• Rice flour (if need)
  
  
  
• Water
  
  
  

INGREDIENTS for Filling

• Potatoes
  
  
  
• Oil
  
  
  
• Mustard seeds
  
  
  
• Chana daal
  
  
  
• Ginger
  
  
  
• Curry leaves
  
  
  
• Green chilies
  
  
  
• Turmeric
  
  
  
• Coriender leaves
  
  
  
• Pinch asafetida (Hing)
  
  
  
• salt
  
  
  
• Water
  
  
  
• 1/4 spoon of Sugar
  
  
  

PROCESS

1. Soaking rice and lentils

• Soak rice and flattened rice in separate bowls. Soak the urad dal, chana dal and fenugreek seeds in one bowl. Wash all the ingredients.
• After washing rice and flattened rice mix both of them and soak for 4 to 5 hours.
• Soak lentils and fenugreek seeds for 4 to 5 hours.

     2. Making Batter  

• Before grinding, strain the water from the soaked lentils.
•  Add the lentils in the grinder jar along with ½ cup of the soaked and strained water to the dal. You can also use fresh water for grinding.
• Grind the lentils and fenugreek seeds properly till you get a fluffy and light batter. The urad dal has to be grind well, so that the batter ferments well.
• Now put all the batter in a bowl
• In the same grinder, add rice with water as required 1 or 3/4 cup and make a smooth paste.
• Mix both the batter in a bowl and add salt according to the taste mix well.
• Now, cover and keep the batter aside to ferment for 8 to 9 hours. It will take more or less time according to the temperature.

     FILLING PREPERATION 

• First wash 4 potatoes properly and boil them until they cooked properly.
• when the potatoes are boiling soak chana dal in hot water for 30 minutes and after 30 minutes drain it and keep aside.
• Drain out the water and peel the potatoes and chop them into small pieces.
• Also slice onion thinly chop ginger, coriander and green chilies.
• Now heat oil or ghee in praying pan lower the flame and add mustard seeds and let them cook after that add chana dal.
• Sauté chana dal until they turn light golden or golden and add curry leaves, onions, ginger and green chilies.
• Sauté the onion till they turn translucent then add turmeric and asafetida (hing), mix very well.
• Add some water and cook till the mixture thickens a bit.
• Now add the boiled potatoes and mix or mash them well and add salt according to the taste.
•  Now add 1/4 teaspoon sugar for slight sweet taste.
• Cook on low flame for 3 to 4 minutes, the water will reduce, and consistency will thicken.
• Switch off the flame and add chopped coriander leaves and mix well make sure there should be no water in it.
•  Keep aside the filling.

     MAKING MASALA SODA

• Heat a dosa tawa (iron) or a non-stick skillet over medium intensity. When hot, spread a couple of drops of oil or ghee on a superficial level.
• Pour a ladleful of dosa hitter on the hot tawa and spread it in a round movement to frame a dainty dosa.
• Shower some oil around the edges of the dosa and cook until the base becomes brilliant brown and firm.
• Spread a part of the pre-arranged potato filling on one side of the dosa.
• Cautiously crease the dosa over the filling to frame a semi-circle or roll it whenever liked.
• Press tenderly and let it cook briefly until the dosa is fresh and brilliant brown on the two sides.
• Rehash the cycle with the leftover player and filling.

      SERVING

• Serve hot masala dosa with coconut chutney, sambar, or any chutney of your decision.

ENJOY YOUR HOMEMADE DELICIOUS MASALA DOSA!