Masala Dosa

I always have dosa or idli batter in my fridge. Usually, i'll grind my dosa batter once or twice in a week and store in the fridge for get me thruout the weekdays emergency. The batter comes handy whenever you need them. The fenugreek seeds added into the batter gives a beautiful golden colur to the dosa a tip i learnt from my mom. The batter is easy to prepare without much hassles and with same dosa batter you can make varities of dosa to serve your family. Theb fermentation process is am important step in making dosa batter. The well fermented batter will give you soft,spongy and perfect dosa each time.

Ingredient

1 cup par boiled rice
1/4 cup urad dhal
1 tsp fenugreek seeds
Salt taste

For The Masala

3 medium sized potatoes, wash,boiled and mashed
1 sprig coriander leaves,chopped
1 tbsp ginger garlic paste
2 onions,chopped
1 green chilly,chopped
1 tsp mustard seeds
2 sprig curry leaves
1 tomato,chopped
1/3 tsp turmeric powder
Salt to taste
Oil

Methods

For The Dosa Batter

Soak all the ingredients except salt for atleast 4 hours or overnight.

Grind the soaked ingredients with little water. The batter should not be too thin or too thick.

Pour he batter into a large pot or vessel and add salt. Mix well. Let  the batter ferment for 7-8 hours

For The Masala

Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters Add chopped onions and curry leaves. Saute till thee onions turns translucent

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomato and saute till soft.

Add the mashed potato and turmeric powder. Mix well.

Add coriander leaves and season with salt. Stir to combine.

Transfer to a bowl.

Prepare Dosa

Heat dosa tawa and drizzle with little oil. Take a ladleful of dosa batter and spread into a circle.

Sprinkle little oil along the edges of the dosa.

Smear the potato masala and cook til the dosa turns golden and crispy.

Fold and serve hot with chutney