Prep Time: 20 Min
– Rice – 1 cup – Urad dal – 1/4 cup – Fenugreek Seed – 1/4 tsp – Curd – 1/2 cup – Water – Salt – 1 tsp – Sugar – 1 tsp – Fruit Salt – Water – Oil – Clarified Butter
Cook Time: 20 Min
Ingredients
– Oil – 1 tbsp – Mustard Seeds – 1 tsp – Asafoetida – Chana dal – 1 tsp – Urad dal – 1 tsp – Dried Red Chili – 2 – Curry Leaves (Curry Patte) – Onion – 1 – Ginger – Chopped Green Chilli – 2 to 3 – Salt as per Taste – Turmeric Powder – 2 pinch – Boiled Potato – 4 – Lemon Juice – Chopped Coriander
Ingredients For DOSA FILLING
– Chopped Coriander – Mint Leave – Green Chilli – Curry Leaves – Ginger – Garlic – Tamarind juice – Bengal gram – 1/4 cup – Grated Coconut – Salt – Water – Oil – Mustard – Asafoetida – Urad dal – 1 tsp – Curry Leaves – Dried Red Chili – 2
Ingredients For DOSA Chutney
1: To make the perfect Masala Dosa, take 1 cup of rice and 1/2 cup of urad dal, and wash them 2-3 times.
2: Take a grinding jar, add washed rice and 1/4 tsp of fenugreek seeds, and grind well. 3: Now add 1/2 cup of curd, and one cup of water, and make a smooth paste.
4: Transfer the paste into a bowl, add soaked urad dal and a little water to the grinding jar, and make a smooth paste. 5: Transfer the urad dal paste into the same bowl and mix well.
6: After mixing well, add one teaspoon of salt and one teaspoon of sugar, and mix well. 7: Cover the batter and let it rest for some time.
8: To make the Dosa filling, place a pan on flame, add one tablespoon of oil, and heat well. 9: After the oil is hot, add 1 tsp of mustard seeds, asafoetida, 1 tsp of chana dal, and 1 tsp of urad dal, and roast a little.
8: To make the Dosa filling, place a pan on flame, add one tablespoon of oil, and heat well. 9: After the oil is hot, add 1 tsp of mustard seeds, asafoetida, 1 tsp of chana dal, and 1 tsp of urad dal, and roast a little.
12: Now add four boiled and mashed potatoes and mix everything well. 13: After roasting for some time, add a little water, mix well, and cook for some time.
14: Now add lemon juice and chopped coriander, mix well, and keep it aside. 15: Take a grinding jar, add chopped coriander, mint leaves, green chilies, ginger, garlic cloves, tamarind water, roasted gram dal, and freshly grated coconut.
16: Now add salt as per taste, a little water, and make a fine paste. 17: Place a tempering pan on flame, add a little oil, mustard seeds, asafoetida, one teaspoon of urad dal, curry leaves, and two dried red chilies, and sauté a little.
18: After a few seconds, pour the prepared tempering on the chutney. 19: Now check the batter, add eno fruit salt and a little water, and gently mix well.
20: Now place a tawa on the flame and heat well. 21: After the tawa is hot, sprinkle water, add one ladle of batter, gently spread well, and roast on a low flame.
22. After the dosa turns dry, add ghee and roast on a low flame. 23. After the dosa turns crispy, add the prepared potato filling or you can also serve it separately.