Masala Dosa 4

Ingredients

Quantity	Measure	Ingredients	Description
10	Nos	Cashew Nuts	Masala: halved
4-5	Medium	Chillies, Green	Masala: chopped
4	Medium	Chillies, Red Dry	Chutney Spread
1/2	Teacup	Coconut scraped (fresh)	Chutney Spread
2	Tablespoon	Cooking Oil	Masala:
1	Tablespoon	Coriander Leaves (Kothmeer)	Masala: chopped
1/2	Teacup	Curds	Dosa Preparation
1/4	Teacup	Dhal, Urid (white)	Dosa Preparation
1/2	Teaspoon	Dhal, Urid (white)	Masala:,
2	Flakes	Garlic	Chutney Spread
12	Teaspoon	Ghee	Dosa Preparation
1	Tablespoon	Groundnuts/Peanuts	Chutney Spread
1/2	Teaspoon	Jeera/Cumin Seeds	Masala:
1/2	Teaspoon	Methi - Fenugreek	Dosa Preparation
1/2	Teaspoon	Mustard Seed	Masala:
2	Large	Onions	For Masala Preparation cut in vertical slices
2	Large	Potatoes	Masala: boiled and cubed
1	Teacup	Rice, Boiled	Dosa Preparation
1	Teacup	Rice, Raw	Dosa Preparation
1	Piece	Salt	Masala:, for taste
1	Pinch	Salt	Chutney Spread, for taste
1/2	Teaspoon	Soda bi-carbonate	Dosa Preparation
1	Ball	Tamarind	Chutney Spread
1/4	Teaspoon	Turmeric Powder	Masala:

Method

Dosa Preparation

Wash the rice and dal together. Add plenty of water and Methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rava-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick thawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over Dosa Place a tbsp. masala in the center. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or Sambhar.

Masala Preparation

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well.

Chutney Preparation

Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelf life: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.