Ingredients:
For Dosa:
3 cup rice (uncooked)
1 cup urad dal (black lentil)
2 tbsp oil
¼ tbsp chana dal(bengal gram) or urad dal(black lentil)
For Masala:
250 gm potatoes (boiled and mashed)
1 onion (large, sliced).
¼ tbsp. red chili powder
¼ tbsp. mustard seeds
10-12 curry leaves
½ tbsp. turmeric powder
1 tbsp. lemon juice
1 cup ghee or oil
Salt to taste
Method:
Soak the rice and urad dal in enough water (separately) overnight. Grind separately then mix rice and daal pastes, add salt, cover with a damp cloth and let it ferment overnight. When ready to cook dosa, mix water to obtain a batter thick pouring consistency.
To prepare the filling, heat oil in a pan and put the mustard seeds in it with chana dal and curry leaves and stir-fry for about half a minute. Now add the onions and fry them for about 2 minutes. Add all the spices and cook for another 2-3 minutes. Finally put the potatoes mash and blend well.
Heat a non-stick flat pan or an iron griddle and brush it lightly it with a little ghee or oil. Pour 2 tbsp. of the dosa batter on it and quickly spread it evenly into a circle of about 6 inches diameter. Flatten the surface with spatula. Pour a little oil around the edges of the dosa so that it does not stick to the pan. To master the technique of making perfect dosa, lot of practice may be required. Once the top side looks translucent ,flip it over to cook the other side. Remove to a plate, place some of the filling on the centre of the dosa and fold it. Serve hot with coconut chutney and piping hot sambar.
