Masala Dosa

Ingredients

• 2 cups (360 g) rice, preferably parboiled (sela)
• 1/2 cup (90 g) split and husked Bengal Gram ('Dhuli Urad')
• 1/2 tsp fenugreek seeds (Methi Dana)
• 2 tsp salt or to taste
• An iron griddle or a thick bottomed frying pan
• Oil to smear the pan for cooking the dosas
• Masala for Dosas

Preparation

• Clean and wash the rice and lentil and soak together with the fenugreek seeds for about 5-6 hours (or overnight). Grind to a very smooth consistency.

• Add the salt and enough water to make into a dropping consistency, and leave to rise for about 6-7 hours or till fermented.

• To make the dosas, adjust the consistency of batter and if needed add enough water to make a smooth pouring consistency.

• Heat the pan or griddle, and brush oil over it. When really hot, splash a little water over it, immediately, with a ladle, pour equivalent to about ¼ cup of batter onto it, spreading it thin, with a circular motion. (When doing this, do not press the ladle to touch the base of the pan. It should touch only the batter or else it will stick to the pan.) This will need a bit of practice so do not feel discouraged if not successful.

• Lower the heat and when the edges brown a bit, dribble a little oil around the edges so that it seeps under the dosa.

• When the edges start lifting prise the dosa off the pan, put the some filling in the centre, and fold the two edges over.

• Lift it off the pan, and place on to the serving dish with the folded edges down.

• For the masala:

• Heat the oil in a heavy based pan and add the mustard seeds. When they begin to splutter, add the onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.

• Add the salt and the turmeric and mix well. Add the potatoes and turn around till well mixed. Add the water, and let it simmer, for 2-3 minutes. You can serve the filling separately too if you so desire.