Masala dosa

Course Breakfast, Main Course

Cuisine Indian

Servings 4 people

Firstly soak 3 cups of idli rice and 1 cup of urad dal in a pot for 5 hours.
Drain off the rice and daal.
Transfer it to the mixing jar and add required amount of water in it.
Coarsely blend the batter into a thick paste, if you blend it into a very smooth paste, the dosa will turn out to be soft. Repeat it with all batches.
Transfer if to another Bowl and ferment it for 8 hours.
After 8 hours, The batter will double with a lot of air bubbles in it, indicating proper fermentation.Your batter is ready.

For this yummy masala dosa recipe, Firstly boil the potatoes in a pressure cooker and mash them well.
Heat a pan with 4 to 5 tablespoon of refined oil.
Add curry leaves and let it splutter.
Now add the chopped onions and peanuts to it. Toss them well in medium flame, until they turn golden brown and the peanuts turn crunchy. Add green chillies as per taste.
Now add 1/4 tablespoon of turmeric powder.
Add a pinch of red chilli powder.
Add salt as per taste. Mix them well.
Finally add the mashed potatoes and mix well.
Lastly add 1/2 tablespoon of sambar masala and coriander leaves. Stir them well and your masala is ready.

Once the batter has fermented well, mix it well with a spatula.
Now add salt and 3 to 4 tablespoon of Semolina to the batter and mix well.
Heat the tava in medium high flame and sprinkle some water over it. Wipe off the tava properly. Add ladleful of batter on hot tava and spread evenly.
Add 1 to 2 tablespoon of oil to make it crispy.
Now add 2 spoons of aalu masala and spread evenly on the dosa.
Roast until the dosa turns golden brown and crisp. Scrape all the sides and roll the dosa.
Your masala dosa is perfectly ready.