I happen to taste this Extra-spicy version Masala Dosai from the City of Temples, Madurai.
Parboiled rice 1 cup
Raw rice 1 cup
Urad dal 1/2 cup
Fenugreek seeds 1 spoon
Sesame oil 1-2 spoons
Sesame oil for making dosa.
Onion 1 large finely chopped
Green chilies 6 finely chopped
Ginger garlic paste
Potatoes 2 large skinned, boiled & mashed
Tomato 1 small chopped/crushed
Mint leaves few
Curry leaves few
Cilantro leaves few
Turmeric 1/4 spoon
Chili powder 1-2 spoons
Oil few spoons.
Mix all the above mentioned ingredients except(for dosa) salt, soda and oil. Soak them in water for about 5 hours.
Wet grind them to thin paste. Now add salt, soda dissolved in water and sesame oil.
Allow this to ferment, maybe 7 hours.
Once the fermentation part is over, the dosa batter is ready.
In a wide pan, heat oil. Crackle mustard seeds. Then and add chilies, curry leaves, onions, ginger-garlic paste. Wait till the raw odor is gone. Then add tomatoes, salt, turmeric and chili powders. Wait till fragrant.
Further add mashed potatoes, mint and cilantro leaves. Remove from heat.
Garnish with cilantro leaves. Set aside.
For Masal Dosa:
Smear a spoon full of oil or ghee on a hot tawa. Take a table spoon full of batter and make a thin crepe. Maintain the stove over medium heat. Cover with lid.
Add few spoons of ghee or oil at the edges of the crepe. Now place a table spoon full of potato masala on the top. Maybe tap and spread them a little. Its not necessary to turn the dosa to the other side.
Serve warm along with chutney, sambar or korma.