No one escapes from the pretty sight of large, blade thin, aromatically gorgeous Masal Dosa in most South Indian Restaurants. One and only favorite of all. In fact Masal Dosa is the only food consumed all over (otherwise so very diverse) India. Yep, that’s interesting, right!

Ingredients

• Parboiled rice 1 cup
• Raw rice 1 cup
• Urad dal 1/2 cup
• Fenugreek seeds 1 spoon
• Salt
• Soda
• Sesame oil 1-2 spoons
•  Ghee or Sesame oil for making dosa

For Topping

• Onion 1 large finely chopped
• Green chilies 6 finely chopped
• Garlic 4 crushed
• Potatoes 2 large skinned, boiled & mashed
• Salt
• Turmeric 1/4 spoon
• Mustard seeds
• Oil few spoon
• Cilantro leaves few to garnish

Method

1. Mix all the above said ingredients except salt, soda and oil. Soak them in water for about 5 hours.
2. Wet grind them to thick paste. Maybe with limited water.
3. Now add salt, soda dissolved in water and sesame oil.
4. Let it to ferment for at least seven hours.
5. Once the fermentation part is over, the dosa batter is ready.

For Topping

1. In a wide pan, heat oil. Crackle mustard and add chilies, onions, mashed potatoes, salt and turmeric powder. Let them blend really well and aromatic.
2. Garnish with cilantro leaves. Set aside.

For Masal Dosa

1. Smear a spoon full of oil or ghee on a hot griddle. Take a table spoon full of batter and make a thin crepe. Maintain the stove on low flame only. Cover with lid.
2. Add few spoons of ghee or oil at the edges of the crepe. Now place a table spoon full of potato on the top. Maybe tap and spread them a little. Its not necessary to turn the dosa to the other side.
3. Serve warm along with chutney, sambar or korma.