Masala dosa

Name: Masala dosa
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3/4 cup Black Gram or Urad Daal; 1 tsp Salt or to taste; 6-7 Potatoes boiled; 1 tsp Black Mustard Seeds; 1/2 tsp Turmeric powder; 2 sprigs Curry Leaves; 1 tbsp Bengal Gram or Chana Daal; 1/2 tsp Dry Mango powder or Amchur; 1/2 tsp Garam Masala; 3 tbsp chopped Coriander Leaves

Avani Goyal @avani111

#cookwithrachna

Avani Goyal @avani111

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Ingredients

50 mins

4 servings

For Dosa-
3/4 cupBlack Gram or Urad Daal
1 tspSalt or to taste
For Aloo Masala-
6-7Potatoes boiled
1 tspBlack Mustard Seeds
1/2 tspTurmeric powder
2 sprigsCurry Leaves
1 tbspBengal Gram or Chana Daal
1/2 tspDry Mango powder or Amchur
1/2 tspGaram Masala
3 tbspchopped Coriander Leaves

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Steps

50 mins

1

Soak rice and dal separately for 6 hours or more. Add fenugreek seeds and bengal gram to dal while soaking.
2

Grind them separately as well. Add Salt and leave it to ferment overnight. The batter should be semi thick with a flowing consistency.
3

Heat a heavy iron griddle. Pour a big ladleful of the batter and spread it in clockwise motion. Drizzle oil on the sides and on the top as well. Place Aloo Masala in the centre and cook until crisp and done.
4

Boil potatoes using a little salt. Peel and dice them into small cubes. Heat Oil in a Kadai and add Asafoetida and Dry Red Chillies. Now add Black Mustard Seeds. After they crackle, add Curry Leaves and shredded Ginger. Also add Bengal Gram or Chana Daal. Keep the heat on a low.
5

Now add sliced Onions and saute until translucent. Next add the Green Chillies, Salt and the Potato cubes. Cover and simmer for 10-12 minutes on low heat only. Stir in some homemade Dry Mango powder or Amchur. After 10 minutes, sprinkle Garam Masala (it is optional) and garnish with Coriander Leaves. Serve it piping hot with your favourite dishes. Enjoy!
6

Serve them hot with split Chickpea Chutney/Putana Dal Chutney or Coconut Chutney or Tomato Onion Chutney or any other of your choice. Enjoy!