Masala Dosa

Masala Dosa has it's origin in Karnataka. It is made by stuffing dosa with potato palya(curry) and served with coconut chutney. In some places they also smear a red colored garlic paste on the dosa. But in places like Vidyarthi Bhavan(Gandhi Bazaar, Bangalore) they do not use it(because garlics and onions were not eaten by orthodox Hindus in earlier times).

I tried it here and we enjoyed it a lot. I also prepared it twice when I had invited friends. Both the times they appreciated it a lot. So here I share it with you folks. It is very easy to make simple Masala dosa though it won't taste like Ganesh Darshan and Vidyarthi Bhavan ;-).

For dosa you need to soak the following things over night and grind it nicely the next morning.
3 cups of Rice(Normal rice)
1 cup urad dal
1/2 a cup of thick poha(gatti avalakki)
1 spoon Fenugreek seeds(menthe)

You need to add poha to get dosa very crispy and fenugreek seeds for the brown colour.Dosa is rich in carbohydrates and proteins.
When you grind be careful not to add too much water. Just add sufficiently to make a fine paste. Keep this batter for at least 12 hours(for it to ferment). When it ferments the batter rises up. Fermentation works well during Summer in US but a problem in winter. It can be kept in oven. But I have never tried this trick. After it ferments put 1 tea spoon of salt and mix well.
Now put the batter on preheated tawa and enjoy the dosa.

Now for the potato curry for stuffing(aloogedde palya). Just like you do other palyas:

Take around 3 potatoes. Pressure cook it.(I cut the potatoes into halves before pressure cooking). Peel it's skin and cut it into pieces.

Heat 2-3 tea spoon of oil in a pan. Add mustard seeds. When it splutters, add bengal gram and urad dal 1/2 spoon each, then add turmeric powder, red dried chilli, and cut green chilies.

Saute it for a minute or two, Then add potatoes, Mix thoroughly. Keep it for a minute. Add salt and finely cut coriander leaves and mix well.

Onions can also be added, but I do not personally prefer. If you add onions add it before adding potatoes, fry till it becomes golden brown. Now stuff it inside the dosa and serve with coconut chutney.