Masala dosa

The Hubby will be joining a new job in Hyderabad, and I wanted to cook him a meal he likes on his last day at home. Since he had mentioned wanting masala dosa a few days back, that became my obvious choice. The recipe was a mix and match of various tried and tested ones, and it tasted lovely because it was made with love.

For the potato filling

5 large potatoes
1 medium onion chopped fine
1 green chillie
1 tsp ginger paste

1 tsp mustard seeds
1 tsp flax seeds

1 sprig curry leaves
1 tsp haldi powder
salt to taste
1 tbsp oil

Method:

Chop the potatoes into eighths, and pressure cook till soft. Peel, and keep aside 

Heat the oil, and temper mustard seeds. Once the seeds have stopped popping, add the onions, flax seeds, green chillies and curry leaves, and saute till transparent.

Add the ginger paste, salt and haldi powder and stir for about a minute.

Mash the potatoes with the fingers, and add to the masala. Mix well, cover and let it cook for about 2 minutes.

Dosa batter
2 measures boiled rice
1 measure urad dal
1 tsp fenugreek seeds
Salt to taste

Method:
Wash the rice well, and soak overnight.
In another container, wash the urad dal and soak overnight, with the fenugreek seeds.
Remove most of the water, and grind separately till smooth.
Mix well, add salt to taste, and let it ferment for 6 hours. 

Assembling the masala dosa
Heat the tawa, till well heated. Sprinkle some water on the surface, reduce the flame, and after the water evaporates, pour in two ladle-fulls of batter*, and twirl it into a circle.
Pour about 1/2 tsp oil around the edges, and let it cook on a low flame. Once the ends start rising, flip it over, and after a minute flip it back.
Arrange the potato masala in half a semi-circle, fold in half and take off the tawa.
Serve with chutney and sambar.

*- I used store bought dosa batter.