Masala dosa

This does not need any introduction as it is a world renowned recipe that's a sure item in any south indian restaurant. Dosa takes precedence over idli for most of the people and our home is no exception. I have a lot of my friends from northern India who craves to have this dish cooked in the authentic southern style. Personally to me this is THE combo.

For Dosa
Ingredients
Rice-1 1/2cups
Cooked rice-1/4cup
Urad dal-1/2cup
Methi (fenugreek) seeds-1/4tsp
Oil
Salt to taste

Method
Wash the rice & urad dal. Soak the urad dal together with methi seeds for about 3 hours. Soak the rice in water for 4-5 hours. Drain the water from the urad dal and grind it in a mixie adding water until it becomes a fine & frothy mixture. Now drain the water from the rice and grind it along with the cooked rice adding water until it is smooth. Mix the ground items and allow it to ferment for 10-12 hours. The consistency of the batter should be of such that it thickly coats a spoon dipped in it. Add salt.

Heat a pan or griddle and smear it with a little oil. Spread the mix on the pan in a circular motion to make thin dosa. Cook on both the sides, if desired.

Preparation time: 30 min | Cooking time: 15 min

For masala filling
Ingredients
Potatoes-2 large
Onion (chopped)-1 medium
Mustard seed-1/2tso
Turmeric powder-1/2tsp
Urad dal-1/4tsp
Channa dal-1/4tsp
Green chili-1 to 2
Tomato (optional)-1 small
Chopped coriander leaves-2tsp
Curry leaves-few
Oil
Salt to taste

Method
Heat oil in a pan, add mustard seeds, urad dal, channa dal and curry leaves. When the mustard seeds splutter add the green chillies and the onions. Saute for about 5 minutes. Add turmeric powder and the tomatoes. Cook until the tomatoes are blend well. Now add the mashed potatoes, mix well and cook for about 5 minutes. Garnish with coriander leaves.

Preparation time: 10 min | Cooking time: 5 min

For coconut chutney
Ingredients
Grated coconut-1cup
Ginger-small piece
Green chillies-1 or 2
Roasted channa dal-1tbsp
Shallots-2
Red chillies-2
Mustard seeds-1/2tsp
Curry leaves-few
Oil for seasoning
Salt to taste

Method
Grind all the ingredients in a mixer.
Heat oil in a kadai, add the mustard seeds, curry leaves and red chillies. When the mustard seeds pops, add it to the chutney. Consistency can be varied depending on individuals taste.