Ingredients For Dosa Stuffing:
3 tsp oil or ghee
a pinch of hing
1 Tsp cumin seeds/jeera
½ Tsp mustard seeds/rai
1 Tbsp chana dal
08-10 Curry leaves/Kadi patta
1.5 tsp Grated ginger
3 Onions sliced
1 Chopped green chillies/hari mirch
½ tsp turmeric powder/haldi
2 tbsp chopped coriander leaves/dhania
Preparing the Dosa Batter:
Rinse the rice and urad dal separately first.
Soak the regular rice in a bowl.
In another bowl soak the urad dal-methi-chana dal in enough water
Grind the urad dal chana dal with methi to a fine batter.
Grind the rice to a smooth batter.
Mix both the rice and urad dal batter with salt.
Cover and let the batter ferment for 7-8 hours.
Preparing the potato Stuffing:
Soak the chana dal in hot water for 30 minutes.
Later drain the chana dal and keep aside.
Heat oil or ghee. Fry cashew nuts and keep aside.
Then mustard seeds. add cumin seeds and drained chana dal.
Now add the onions and curry leaves.
Fry the onions till they become soft. Add the green chilies and ginger.
Add the turmeric powder and Hing. Mix well.
Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
Cook for 3-4 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing of Masala Dosa:
Heat a non-stick pan. Don’t use oil on a non stick pan, as then you won’t be able to spread the dosa batter.
sprinkle some water on pan and rub with cotton hanky
Spread the dosa batter in a circular way on the pan. Add some oil on top
Flip and cook the other side. Flip again.
Spread the potato stuffing on one side of the dosa.
Cover with the other half and let the dosa cook for 15-20 seconds.
Serve masala dosa hot with coconut chutney and sambar