Crispy masala dosa recipe

We don’t often make dosa which contains urad dal as my daughter detests it. But being a weekend I just went ahead to make masala dosa and I had all the ingredients at home. wowie :P

I will jump on to the recipe soon :)

Ingredients

Urad dal - 2/3 cup

Rice ( any good quality raw rice)- 1 1/2 cup

Chana dal - 1/8 cup

Toor dal - 1/8 cup

Fenugreek seeds - 1 tsp

Method

• Wash and soak all the ingredients for about 4-5 hours.
• Grind it together to a fine paste. Make the batter a little thin and leave it to ferment overnight.
• Next morning or when the batter is well fermented, add salt to the batter, mix well.
• Heat the cast iron tava on stove, heat it to maximum flame. 
• Sprinkle few drops of gingelly oil, and then sprinkle some water to balance the heat of the tava ( thats my way of doing) 
• Take a ladle of batter and spread thin on the tava.
• Close it with a lid for few seconds and then remove the lid, if you want you can pour few drops of ghee and once the dosa is cooked, remove gently by sliding the turner all over at the bottom of the dosa.
• Don’t flip!!!

Serve dosa with potato sabji, and coconut chutney and sambar.

Potato sabji: chop half kg potatoes and one medium size onion, an inch of ginger and add half a cup of water and pressure cook for two whistles. Once the pressure is gone season it with mustard seeds, urad dal, chana dal, chilli, and curry leaves. Sprinkle daniya on top

For chutney: grind coconut, chutney dal, ginger, green chillies and optionally coriander leaves.

You may use nonstick tava too, but i dont use nonstick in my ktichen. Cooking is cast iron vessels is healthy, food has a nice texture and tastes different and good too :)

enjoy cooking

thanks

Chaithanya