Dosa with Masala

Yes Dosa with Masala or Masala Dosa is very famous in Kerala. Until a decade ago Keralites idea of a treat was 1 Masala Dosa. Though this is very easy to make, yet the keralites never make this at home. They always relish this is restaurants. And so every restaurant will serve one. There is a famous chain of restaurant in Kerala in the name of "Indian coffee house". They serve one of the best masala dosas.

Until about a decade ago if the heroine in malayalam cinemas become pregnant - they will not ask for raw mangoes, instead they will ask for a masala dosa!!! Well the dosa batter that the mallus make is slightly different from TN - for one they use a combination of raw rice and parboiled rice and they also add little cooked rice to the batter.




Ingredients:

To make dosa batter:

Raw Rice /Pachari : 1 1/2 cup
Parboiled Rice/Idly Rice : 1 1/2 cup
Cooked rice :  1/2 cup
Black gram /Urad dal /Uzhunnu Paripuu : 1 cup
Fenugreek seeds /Uluva :1 tsp
Salt to taste

To make the masala:

Potatoes : 2 large
Onions: 1 medium (finely,chopped)
Green Chillies : 2 (finely chopped)
red chillies - 1
Cashew nuts : 2 tbs (broken)
Mustard seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Curry leaves : Few
Salt to taste
Oil : 3 tbsp

• Separately soak rices and urad dal along with fenugreek seeds/uluva at least 5 hours in water.
• First grind the soaked urad dal, fenugreek seeds in the grinder to a smooth paste, adding water little by little. Transfer this into big container.
• Now grind the soaked rice adding water; when it is half way done, add the cooked rice.
• Add the ground rice batter to the urad dal batter in the vessel. Add salt and Mix it well with hands.
• Cover and keep it aside for 8-10 hrs or overnight for fermentation.
• Pressure cook or microwave the potatoes and mash them.
• Heat oil in a pan,add mustard seeds.When they splutter,add broken cashews,curry leaves, red chilly pieces and fry for a minute. 
• Add green chillies and chopped onions. Saute till the onions turn golden brown and now add turmeric powder and mix it well. 
• Now add the mashed potatoes and 1/4 cup of water. 
• Add salt to taste. When it comes to a boil cover and cook it on a low flame for about 2 minutes. 
• Heat a flat tava/griddle and grease it with a teaspoon of oil or ghee.
• Pour a ladle full of batter and spread the dosas as thin as possible.
• Drizzle some oil or best ghee, cover and cook for a minute.
• When it gets cooked, no need to flip, just spread a ladle full of potato masala prepared in the middle.
• Fold the dosa into half, closing the masala filling and serve hot with Coconut Chutney or Sambar.

• In kerala households the dosas made are generally thick. I havent seen thin dosas made at households. Probably thats why keralites relish this at restaurants.
• Instead of cooked rice we can also add poha/aval (soaked for 10 minutes) while grinding the batter.