Masala Dosa | Authentic South Indian Breakfast

Coming back to today's recipe-Masala dosa, a very familiar item among all Indians and a popular item in Indian restaurants.When I was at college, many of my north Indian batch mates always enquired the recipe of the masala dosas as they also loved every bite of it. And there were only hardly any restaurants. All my family members equally love this too,  and I don't think anyone who have ever tasted this dislikes this filling dosa.So no more collective stories and tales, enjoy the crispy dosas !!

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Ingredients
for dosa
plain rice / long grain rice - 1 cup
urad dal 1/ 2 cup
cooked rice - 1/4 cup
fenugreek seeds 1 tsp (optional)
salt

For filling
potatoes 2 big or 3 small (boiled n mashed)
onion 2 big thin sliced
green chillies 3-4
garlic thin sliced 4 pods

ginger chopped 1 tsp
turmeric powder 1/4 tsp
chana dal - 1 tsp
mustard 1 tsp
curry leaves

toor dal or chana dal 1 tbsp
oil 2 tbsp
salt to taste 

Method
TO PREPARE MASALA -

• Chop all veggies, boil and mash the potatoes. Keep aside.
• Heat oil in a kadai and add mustard seeds, then add tuvar dal.
• Transfer the sliced onions and sauté along with ginger, garlic and green chillies till light brown(may take 5-7 minutes).
• Add in the turmeric powder, mashed potatoes and toss.
• Add in the salt if required after diluting it in 2tsp of water and mix. Switch off flame and leave aside to cool.

TO PREPARE MASALA DOSA-

•  Grind the rice and urad dal  separately. Grind the cooked rice, fenugreek seeds and make a fine paste.
• Add in salt and leave for fermentation for 6 hours. If the weather is cold outside, leave it near the stove or in the oven.After fermentation, take out the batter, make it thin if required.
• Heat a non-stick frying pan / tawa and pour a ladle of batter in the centre and spread outwards with the same ladle till you can reach the end.
• Wait till it starts to have bubbles and the sides are crispy, add a tsp of ghee and spread 2 tbsp of masala and place it in the centre. Fold it from both sides towards the center.
• Repeat the same process for making other dosas till you finish the batter. Serve hot with  coconut chutney / Tomato chutney /sambar!!

NOTES
*The masala dosa batter should be thin and should be spread thin as possible, unlike regular dosas. Also, use a small katori (utensil) to spread the batter which gives an even spread dosa than ladle spread.
*If you find difficulty in fliping the dosas if the sides are not giving up, then you can drizzle a drop of oil to the sides.
* You can add a tsp of ghee to make it crispier on the top.
* Tempering  the chutney gives a nice flavor and aroma.

* If the iron griddle becomes very hot, it's hard to spread the batter evenly. Sprinkle a few drops of batter before pouring the batter and wipe dry so that the heat is reduced.

* Wiping the iron griddle with oil and sprinkling water gives crispier dosas than other methods.

* Add 1/2 cup rice flakes to grind when making dosa batter, gives a nice brown colour.

Am also happy to share that I received the 'Best Dish Award ' in 'The Kerala Kitchen' monthly event,last month hosted by Kaveri @ Palakkad Chamayal.Thanx a lot, Kaveri for the wonderful award,it really means a lot to me.The Best Dish award was awarded  to my Christmas Fruit Cake/ Kerala Plum Cake recipe.

Sending this to The Kerala Kitchen hosted @ Roshan's Cuccina ,Valentines Day Special hosted @ Anzz Cafe

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente