Masala Dosa With Potato Stuffing & Coconut Chutney:
3 cups boiled rice
1 cup raw rice
1 cup black gram whole
Salt - 3 tsps
Soak rice and dhal separately for 3 hours. Grind to smooth paste with enough water for about 45 minutes in normal grinder. Add salt and allow to ferment for 10 hours in larger container giving enough space for the batter to raise. Next day blend the batter well and dilute the batter, if necessary with more water. Heat a tawa and pour a ladleful of dough in the centre Spread in a circular motion towards the outer edge. Add a teaspoon of oil or butter . Turn over and serve hot.
1/4 teaspoon mustard seeds
1 medium onion, finely chopped
250 g potatoes, boiled, cooled, peeled and diced
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
Heat the ghee and fry the mustard seeds for 1 minute.
Add the onion and saute until tender.
Add potatoes, turmeric and chilli, saute for 2 minutes or until dry. Put
a spoonful of this mixture in each dosa, roll up like a pancake and serve.
3 tablespoons of desiccated coconut
fresh ginger, chopped
3 or 4 dry red chillies
1 clove garlic, crushed
fresh lemon juice
Grind coconut, ginger, chilli and garlic with enough
lemon juice & salt to a paste.