Masala Dosa

One thing which I missed the most during my hostel days was Big M...Yup, its my Mom's speciality dish...the crispy, tasty, wonderful Masala Dosa. My mom is the best cook(better than MTR:) when it comes to masala dosa. Everytime I went home on short leave from hostel, I was always embraced with big hug from mom and big plate of Masala dosas. For me its a King of all Dosas. I can never match the special taste of mom's cooking but I'm getting used to cooking well for my standards:) Here is my humble recipe for preparing quick and easy and also tasty masala dosa. Oh...I got the big thumbs-up from my Hubby too;)

Masala Dosa with Red Chutney

Ingredients:
For Dosa:
2 cups Rice
3/4 cup Urad Dal
1/4 cup Moong Dal(Green Gram)
2 tbsp Methi Seeds
1/2 cup Poha
Salt to taste

For Poato Curry/Bhaji:
1 big Onion, sliced thinly
3 medium Potatoes, peeled, cooked and mashed
1 inch chopped Ginger
1 tsp Termaric Powder
2 Green Chillies, slit
Fresh chopped Coriander leaves
Salt to taste
For Seasoning:
1 tbsp Mustard
1 tbsp Urad Dal
2-3 Dry Red Chillies
Few Curry leaves
Pinch of Hing

For Red Chutney:
1/2 cup Coconut
1/2 tsp Jeera/Cumin Seeds
2-3 Dry Red Chillies
1/2 inch Ginger
1/2 tsp Tarmarind Paste
Salt to taste

Masala Dosa

Method:
For Red Chutney:
Grind all the ingredients in a mixi/food processor to smooth paste adding enough water and keep it aside.

Dosa with Red Chutney

For Potato Bhaji/Curry:
Take little oil in a pan and add all seasoning ingredients and fry till it starts spluttering.
To this add sliced onions and chopped ginger and cook till onions turn translucent.
Add slit chillies, mashed potatoes, salt and little water and mix them well.
To this add termaric powder and chopped coriander leaves and cook for 2-3 minutes mixing well.
Remove the pan from gas and keep it aside.

Dosa with Potato Bhaji

For Dosa:
Soak rice, urad dal, moong dal and methi in water for 4-5 hours or over night.
Grind all the ingredients with Poha, salt and enough water to smooth paste.
Its recommended to keep this batter to stand overnight.
Next day heat the tava/pan and put little ghee/cooking oil.
Spread the batter on tava and spread the red chutney evenly.
Cook it till the dosa turns brown and crispy.
Add a tsp of Ghee on top of it and a 2 tbsp of Potato bhaji/curry.
Fold the dosa in middle and serve hot.

Crispy Masala Dosa ready to serve