chitravin elithana samayal: Masala Dosai

Ingredients to make Dosai Batter:

3 cups Idli rice

1 cup Urad dal/Black gram

1 tbs Fenugreek seeds

Salt to taste

Oil

Ingredients to make masala:

2 Large boiled and mashed Potatoes

1 medium Onion finely chopped

1 small Tomato finely chopped

2 Green chillies finely chopped

1 tsp Ginger Garlic paste

¼ tsp Turmeric powder

1 tsp Mustard seeds

1 tsp Urad dal

Few Curry leaves

Few Coriander leaves finely chopped

Salt to taste

1 tbs Oil

Preparation:

Making the batter:

Wash the rice and urad dal well.

Soak the rice, black gram, fenugreek in water for 4 – 5 hrs.

(I used to soak them altogether).

In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

Add little water while grinding not much until we get a nice smooth batter.

Add salt to the batter.

Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

After the batter is fermented mix it well.

Making the Masala:

In a shallow pan, heat oil, add mustard, urad dal, curry leaves, green chillies, onion, ginger garlic one by one and sauté finely until the onion changes to light brown.

Add the tomatoes and sauté it for few minutes.

Now add the potatoes, turmeric powder, salt, give a stir and leave it in reduced flame.

Give a constant stir and when the potatoes turn dry and brown turn off the flame.

Garnish with Coriander leaves.

Potato masala is ready for the Dosai.

Making Masala Dosai:

Take nonstick skillet in a stove in medium-high heat.

Add a drop of oil to the skillet and spread the oil.

Now pour a ladle (1/4 cup) of batter onto the skillet gently with very little pressure swirl the ladle in circles to spread the batter very thin.

When the batter is fully spread, add a tsp. of oil all over the dosai.