Masala Dosa

Does it need an Introduction......

Ingredients

Dosa Batter: 2 Cups (For preparation of batter see notes)

Ghee: 3 Table Spoon

For Filling

Potato: 3

Carrot: 1 Small

Onion: 1

Green Chilly: 3

Ginger: 1 small piece

Turmeric Powder: 1/2 Tea Spoon

Oil: 2 Table Spoon

Mustard Seeds: 1/4 Tea Spoon

Chana Dal: 1/2 Tea Spoon (Optional)

Coriander leaves

Curry Leaves

Salt

Water

Cooking Time: 25 minutes

Method

Filling

Chop carrots, onion, green chilly and ginger

Boil the potatoes and mash it and keep aside

Mashed Potatoes

To a pan pour oil and add mustard seeds, Once it begins to splutter add chana dal 

Once the chana dal becomes golden brown in color add chopped ginger and green chilly and saute for a few seconds

Then add chopped onion and saute till it becomes translucent

To this add chopped carrots, turmeric powder, salt and curry leaves

Reduce the flame and allow the carrots to cook well

Now add mashed potatoes and stir well

Add coriander leaves and switch off the flame

Making dosa 

Heat a non stick or iron tawa, 

If using an iron tawa  add a drop of oil and rub on it. 

Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

Using the back of the ladle, spread the batter in a circular motion and make the dosa

Drizzle little ghee on the dosa 

Dosa should not be thick.  Try to make it as thin as possible

We don't flip the dosa.  So for the dosa to be cooked evenly it should be thin and should be cooked in medium flame.
When you see the dosa starts slightly browning  in the edges dosa is ready.

Combining Dosa and masala

Once the dosa is cooked spread a laddle full of the masala in the center

Now close the dosa to half

Remove from tawa and serve hot with chutney, sambhar or both

Notes:

If you wish to you can allow the dosa to become golden brown in color.

To make dosa batter

Par boiled Rice/Idli Rice: 1 cup
Raw rice: 1/2 cup

Urad dal (without skin): 1/2 cup
Fenugreek seeds: 1/2 tsp

Salt 

Soak par boiled rice, raw rice, urad dal and fenugreek seeds in enough water for 5 to 6 hours.

Wash and grind everything together until smooth adding water as required 

The batter should be smooth pouring consistency

Add needed salt and leave it overnight to ferment. 
Next morning the batter is ready to make idli, plain dosa, ghee roast, masala dosa etc
Before making the dosa check the consistency of the batter and add water if required