Masala Dosa

Ingredients:

For Dosa Batter:

Please watch the video for detailed instructions.

• Urad dal- 1 cup, soaked for 5-6 hours
• Rice- 1 cup, soaked for 5-6 hours 
• (Both can be soaked together the previous night)
• Salt- 1 1/2 tsp

For Masala Dosa:

• Oil- 1 tsp
• Potato Curry
• Dosa
• Ginger chutney

Method:

1. Grind the soaked urad dal and rice with 1 cup oi water in a wet-grinder for about 10 minutes. 
2. Check in between to see if the batter is smooth enough for your taste. 
3. Once done, add salt and mix well. 
4. Add water to make the batter runny while preparing the dosa. 
5. Store in refrigerator for future use. 
6. We need not let it sit for fermenting because it is prepared in wet-grinder but for those who like, they can leave it outside for an hour and then store in refrigerator. 
7. Take the batter, dilute it by adding water. Mix well.
8. Heat a tawa or pan and spread the batter on the hot tawa. Keep the heat on medium.  
9. Then add drops on oil on the outer edges of the spread. 
10. Cook for 1 minute or so and as the outer edge starts to separate form the pan, gently use a spatula to lift the dosa. 
11. Either flip it over and cook for a minute or take off the heat onto a plate.
12. That depends on how you like your dosa.
13. Now add some water to a small amount of ginger chutney to dilute it.
14. Spread the chutney on the less cooked side of the dosa. 
15. Place a small quantity of the Potato curry in the center and fold the dosa from all sides. 
16. Serve with ginger chutney, Sambar, peanut chutney.