Cookbook:Masala Dosa

Batter

 * 1 cup uncooked ponni or sona masuri rice
 * 1 cup boiled rice
 * ¾ cup dried urad dal (whole skinless black gram)
 * Non-iodized salt to taste

Filling

 * 6 medium sized potatoes, boiled and coarsely mashed
 * 2 medium sized onions, finely chopped
 * 3–6 green chile pepper, finely chopped
 * 1 tsp finely-grated ginger
 * 1 tsp finely-grated garlic
 * 2 Tbsp oil
 * ½ tsp mustard seeds
 * 1 Tbsp finely-chopped cilantro
 * 1 tsp chana dal
 * 1 tsp turmeric
 * 1 tsp coarsely-chopped curry leaves
 * Onion chutney
 * Coconut chutney

Cooking

 * ½ cup mixture of ghee and vegetable shortening

Batter

 * 1) On the day before cooking the dosa, grind all the batter ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter.
 * 2) Leave batter overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume, and therefore the container for the batter must allow for this.

Filling

 * 1) Heat the oil in a wok or other deep pan.
 * 2) When the oil is hot add mustard seeds, and allow them to splutter.
 * 3) When the spluttering starts to recede, add chopped green chilies, curry leaves, and channa dal. Stir until the channa dal turns brown. Be careful, as channa dal can go from browned to burnt within seconds.
 * 4) Add onions and fry until browned. Add turmeric and sauté for 2 minutes. Add ginger and garlic and sauté for a few seconds.
 * 5) Add boiled and coarsely-mashed potatoes to the preparation, and mix well.
 * 6) Turn off the heat and add lemon juice and coriander leaves, then mix well.

Cooking

 * 1) Dosa can easily be made on a tava, iron frying pan, or non-stick pan. Heat the pan on a medium heat until a drop of water evaporates on contact.
 * 2) Spread about ½ cup of batter on the pan (like for crêpes) slowing spreading it outwards to form a thin, circular dosa.
 * 3) Allow it to cook for a minute and, using a flat spatula, flip it over to the other side to cook. As the other side cooks, spread a layer of ghee-shortening mixture on the topside.
 * 4) Flip it over again. As the bottom crisps add 1 teaspoon of onion chutney on the top, and spread it evenly.
 * 5) Add some of the filling onto one half of the dosa and fold the other side over. Serve with coconut chutney.