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Last Updated Thursday December 01 2016 05:29 PM IST

Masala dosa

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Masala dosa

No one ever says 'No' to masala dosa! The crispy south Indian thin pancakes with utterly delicious potato filling is on every foodie's list in south India.

Ingredients

For dosa


1 cup whole skinned blck gram/urad dal

3 cups idli rce

Salt, as required

3-4 tbsp of oil


For potato masala


2 large potatoes, boiled and peeled

1 cup of sliced onions

1 tomato, chopped

2 tbsp cooked green peas

1 tbsp split Bengal gram, soaked in warm water

½ tsp mustard seeds

1 green chilli, sliced

A pinch of asafoetida

½ tsp minced ginger

A handful of chopped coriander leaves

Oil, as required

Preparation

To make dosa batter


Soak the rice and lentil in separate bowls

Grind the black gram first to a smooth consistency adding enough water

Likewise, grind the rice to a smooth batter

Combine the two, add enough salt and put away to ferment in a large bowl for about 8 hours

Once fermented, check for consistency. If needed, add a cup of water and bring it to a semi thick pouring consistency

Dosa batter is ready


To make masala/filling


Heat oil in a pan

Splutter mustard seeds

Add the split Bengal gram, asafoetida and ginger

Add the sliced onions and saute for a few minutes until soft

Add the green chillies, turmeric powder and salt

Add the diced tomato

Mash the potatoes and add to the above mixture. If you prefer the masala to be a little loose in consistency, add a little water

Add the green peas to the mixture

Mix well and cook until the mixture thickens

Sprinkle the coriander leaves too

Set aside until you start preparing the dosa


To make masala dosa


Pour a ladleful of batter on a heated flat pan and shape a dosa

Drizzle oil over it and around it

Add potato masala towards one side of the dosa. Use as required

Fold one edge of the dosa over the other after both sides have browned

Remove to a plate and serve hot with chutney and sambar


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