Recipe of South indian Masala Dosa

Masala Dosa

Ingredients:

1 cup plain rice.

1 cup parboiled rice.

1/4 cup white udad dal.

1/2 tsp. methi (fenugreek) seeds

1 /2 tsp soda bi carbonate

1/2 cup curds the batter.

10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be

enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread

with the back of the spoon to a thin round.

Pour a tsp. of ghee or oil over it.

Spread chutney spread over dosa.

Place a tbsp. masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala

Ingredients :

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

How To Prepare Rava Dosa

RAVA DOSA

Ingredients

1.  1 C semolina (rava) 
2.  1 C rice flour
3.  ½ C all purpose flour (maida)
4.  1 Tsp salt 
5.  ¼ -½ Tsp ground black pepper (as required) 
6.  ½ Tsp asafetida powder 
7.  2 green chilies chopped 
8.  1½ Tbsp finely chopped ginger
9.  2 Tbsp chopped fresh coriander leaves 
10.  1 sprig fresh curry leaves 
11.  1 Tsp cumin seeds
12.  4 C water 
13.  Ghee/oil for cooking 

Preparation

1. In a mixing bowl, combine the all the first 11 ingredients well. Slowly pour the water and using a wire whisk, make batter similar to the consistency of thin buttermilk. (the thinner the batter, the crispier the dosa) 

2. Heat a griddle/tava on medium high heat. (Check for the hotness of the griddle by sprinkling some water over it. The water droplets would dance, sputter and then disappear) 

3. Take the batter in our palms, sprinkle it on the griddle. Keep taking more batter and sprinkling, until it covers the griddle in a round shaped net having small holes. Drizzle 1 Tsp ghee/oil, over the surface and around the edges of the dosa. Cook until the underside is brownish in color. Flip the dosa and cook for another 1 minute. Slip the dosa to a serving platter.