Masala Dosai

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices, originating in Mysore. The King of Mysore hosted a big festival, after the festival there was a lot of food left over , he ordered his cook to think of somethig to make, so nothing is wasted. The cook came up with the brilliant idea of stuffing a plain Dosa with potatoes and spices.Hence originated the Masala Dosa.

Recipe Rich masala dosa for 4 Adult(s)

Ingredients

For making Dosas:
Rice - 300 gm
Black gram(Uzhunnuparippu) - 100 gm
Bengal gram(Kadalaparippu) – 25 gm
Fenugreek seeds(Uluva) - 1/2 tsp
Butter or Ghee - 100 gm
Salt – As reqd

For making Masala:
Coconut(grated) - Half
Bengal gram(kadalaparippu) - ½ tsp
Black gram(Uzhunnuparippu) - ½ tsp
Peas -100 gm
Carrot – 1 no
Onions(cut into thin and long slice) – 2 nos
Potatoes(boiled) – ½ kg
Tomatoes(finely chopped) – 2 nos
Cashew nut - 8-10 nos
Raisins(Onakka munthiri) – 8-10 nos
Salt – As reqd
Turmeric powder - ½ tsp
Red chilly(Kollamulaku) – 2 nos
Red chilly powder - ½ tsp
Sambar masala powder - ½ tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Water - 1 glass
Coriander leaves (chopped) - A few
Curry leaves - 4-5

Preparation Method

For making plain Dosas:
1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
2)Grind them together in a grinder.
3)At the time of making Dosas, add salt. The batter should be of liquid consistency.

For making masala:
1)Heat oil in a vessel.
2)Add mustard seeds, dry red chillies & curry leaves.
3)Next, add Bengal gram and Black gram. Fry them for half a minute.
4)Add the sliced onions and fry for 2 minutes.
5)Add a glass full of water followed by peas and carrot.
6)When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.
7)Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
8)Finally, add chopped coriander leaves.

For making masala dosas:
1)Heat ‘tava’ or ‘dosa kallu’ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.:If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.
2)Spread the masala in the middle and fold it in the desired shape

:- Serve with Sambar and Chutney.:- Makes 15-20 dosas.