Masala Dosa मसाला दोसा

For Dosa Batter-

• Add rice and fenugreek leaves in separate bowls along with sufficient water to soak and soak for 5 hours. Soak chana dal and urad dal separately.
• Drain the excess water from soaked rice, fenugreek seeds and chana dal. Transfer to a mixer jar and blend into a smooth paste.
• Transfer the prepared paste to an empty and clean bowl. Add sugar and mix well. Set aside till in use.
• Cover and set aside in a warm place to ferment for 5 hours.
• Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
• Add salt once and give this batter a slight mix. Keep aside till in use.

For Bhaji-

• Heat oil in a pan. Splutter mustard seeds, green chillies and asafoetida.
• Add onions and sauté till they are translucent.
• Add boiled potatoes, curry leaves and salt.
• Lastly, add coriander leaves and turn off the flame.

For Making Dosa-

• Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with the help of a ladle.
• Add butter on the edges and in the center. Cook on low flame.
• Spread a portion of prepared potato mixture all over the dosa.
• Cook till crisp and golden brown.
• Fold over and serve hot with coconut chutney and sambhar.