Ingredients
3 and half cup rice
1 and half cup urad dal
100 grams green peas
1 kg potatoes (boiled)
500 grams onions (cut lengthwise)
Oil
1 tea spoon mustard seeds
10 to 12 green chillies (chopped finely)
A few curry leaves
1 and half tea spoons turmeric powder
2 lime
2 tea spoon sugar
1 tea spoon garam masala
A few coriander leaves
Half tea spoon cumin seeds
Salt to taste
Method
Wash and soak rice and urad dal in water overnight.
Next morning, grind them to a fine paste. Mix well, add salt and keep aside. (In summer do not add salt. Make the dosas in the evening.) Soak the dry green peas in the morning. Cut the potatoes length wise.
Heat enough oil in a vessel. Add cumin seeds, green chillies, curry leaves, turmeric powder and onions. Sauté for few minutes. Add green peas and potatoes.
While frying onions add little salt that is just enough for onions. Then add the additional salt, sugar and lime juice. Sprinkle finely chopped coriander.
Heat a griddle or a non – stick fry pan. Grind the flour into a fine powder. Add salt and cumin seeds to the dosa batter.
Spread a little oil or ghee all over it. Then spread the batter with a serving spoon or a katori.
Pour a little oil or ghee all round the dosa. Mix half tea spoon oil and water in a katori.
After making each dosa, dip a cloth in this oil and water mixture. Wipe the griddle with the cloth. Fill the masala (potatoes and peas) in the centre.
Serve hot and crispy dosa with chutney and sandbar.
Masala Dosa Recipe, Cooking Tips : you can soak the dal and rice early in the morning, grind it in the afternoon and make the dosas at night for dinner.
Dosa Roll Recipe, Cooking Tips: make rolls of the masala. Dip them in the dosa batter and fry them till golden brown in colour.
