மசாலா தோசை/Masala Dosa

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
salt - as needed
1/2 cup curd(optional)
10-12 tsps. ghee or oil as preferred
water for grinding

Method:

Wash the rices 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. Rawa -like grains should be felt in
Add salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curd 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 tawa 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.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For masala:

Ingredients :

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each urad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Method For Masala:

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.