Masala Dosa


2 cups rice-preferably parboiled

1/2 tsp fenugreek seeds

1/2 cup split and husked Black Gram (Dhuli Urad)

2 tsp salt

Oil to smear the pan for cooking the dosas

For the Masala for Dosas:

500 gm (3 cups) potatoes-boiled, peeled and cubed

1 1/2 cups onions-sliced not very thin

2 green chillies-chopped coarsely (optional)

2 Tbsp oil

1 tsp mustard seeds

6-7 curry leaves or 1/2 tsp dried curry leaves

1/4 tsp powdered turmeric

2 tsp salt

1/2 cup water


Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.

Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.

Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.

If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.

This will have to be very swift and will need a bit of practice.

After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.

When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.

Serve accompanied with sambhar and chutney.