MASALA DOSA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
For dosa
All purpose flour / maida    -  1 cup
Rava / suji   - 1/2 cup
Rice flour  -  1/2 cup
Curd  -  1/4 cup
Salt    -  to taste
Oil   -  2 tbsp
For masala
Boiled potatoes     -  4 big
Soak chana dal/gram lentil    - 1 tsp
Mustard seeds           -   a pinch
Cumin / jeera seeds   -   a pinch
Red chilli powder     -   1 tsp
Turmeric powder  -   1/2 tsp
Chopped onion   -   1
Ginger,garlic paste  -  1 tsp
Chopped green chilly  -   2
Chopped coriander leaves  -    1 tsp
 Curry leaves   - 6 - 7
Oil  -  2 tbsp
Salt  -  to taste

SAMBAR

 Tuvar dal - 1 cup
 Turmeric powder - 1/2 tsp
 Red chilli powder - 1/2 tsp
 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup
 Imli pulp - 1 tsp
 Water - 3 cup
 Salt - to taste
 Sambar powder - 2 tbsp
 For the tempering
 Coconut oil - 1 tbsp
 Dry red chillies - 2
 Mustard seeds - 1 tsp
 Hing - a pinch
 Curry leaves - 8 - 10
 Urad dal - 1 tsp

COCONUT CHUTNEY 

 Fresh grated coconut - 1 cup
 Roasted Bengal gram / chana dal - 2 tbsp
 Curry leaves - 8 - 10
 Green chilly - 4
 Salt - to taste
 For tempering
 Black mustard seeds - 1/4 tsp
 Oil - 1 tsp

METHOD
DOSA
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.
Serve them hot with sambar and coconut chutney.

SAMBAR

 Heat oil add the chopped veggies and saute for 5 - 6 mins.
 Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes.
 After some time we open the cooker lid .
Now we add sambar powder, red chilly powder and imli pulp and mix well.
. To temper it with all spices and mix well in the sambar
. Garnish with coriander leaves and serve with dosa

COCONUT CHUTNEY 

 Dry roast the bengal gram / chana dal.
 Fry the curry leaves.
 In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .
 Blend to make a paste.
 Heat one tsp oil.
 Add black mustard seeds to splutter and add in the coconut chutney.
 Serve coconut chutney with dosa