Masala Dosa

• 3 cups boiled rice
• 1 cup dehusked urad Dal
• 1 tbsp chana Dal (Optional)
• 1/2 tsp methi seeds (Optional)

  Salt to taste

• Soak rice and both dal and methi seeds together for 3 hours.
• Grind to smooth paste with enough water. (Approximately for 45 minutes in normal grinder).
• Add salt just before taking out from grinder.
• Allow to ferment for 16 to 20 hours in larger container. (There should be enough space for the batter to raise).
• Next day morning mix well and dilute the dough if necessary with water.
• Heat a 'tawa' and pour a laddlefull of dough in the centre.
• Spread in a circular motion towards the outer edge.
• Add a teaspoon of oil around.
• When the edges starts getting separated from tawa or dosa starts looking little golden in color, spread the vegetable or potato masala over it right in the center.
• Fold both the edges of dosa towards the center.
• Serve with samber, coconut chutney, tomato chutney.

• P5-6 Boiled and peeled crushed Potatoesp
• eBoiled vegetables(green peas 2 tbsp,one tbsp carrot)i
•   One chopped Onion to fry
•   Green chilli and Cilantro(green coriander leaves chopped)
• Spices: 1/2 tspMusterd seeds, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 12-20 curry leaves, 1/2 tsp garam masala, 1/2 tsp mango powder, 1 tsp toor dal to roast.
•   Salt to taste.

• In a pan heat 2 tbsp oil and put the mustard seeds to split ,put curry leaves, chopped green chillies and fry the chopped onions until it is golden-brown in color, then add turmeric powder, chilli powder and toor dal to fry a little bit.
• Add all the vegetables and crushed potatoes.
• Add rest of the spices and salt to taste.
• Cook on low heat for a few minutes.
• Now the masala is ready to spread over the dosa.