Masala Dosa

Masala Dosa

Ingredients

Dosa
Rice (3 cups)
Udad daal (2 cups )
Salt to taste
Baking powder (pinch)
Masala
Potatos - 5 large
Onions - 1-1.5 large
Chana dal - 1/4 cup
Peas
Salt to taste
Chilli powder to taste
Turmeric - 1/4 tea spoon
Green chillies - 2

Time saving procedure for both dosa and masala.

Soak rice and udad dal in (warm-hot) water for 2-3 hrs. Grind rice in mixer to a fine paste adding required water to smooth mixer motion. Add dal to it and continue grinding till fine paste is obatined. The paste will have little coarseness due to rice and it is good because it makes dosas crispy. Keep this ground mix (batter) in a vessel under room temprature for 2-3 hrs before making dosas to allow it to ferment. Add a pinch of baking soda to make ur dosas porous/fluffy.

To make masala, boil potatoes and peel after boiling. Soak dal in hot water for 3-5 minutes. Chop onions into pecies of size less than 1 cm x 1 cm . Heat 3 tablespoons of oil in pan and add rye and green chillies when oil is hot. Add the soaked dal after draining water. Add onions and cook till golden brown. Chop bolied potatoes while onions cook and then add them to the pan. Add peas and cook for 5-7 minutes. Garnish with coriander.

The batter stays good for 2-3 days in fridge, good for bachelors who stay alone and cook :)