MASALA DOSA

Ingredients :

• 1 cup split black gram (minapa pappu)
• 2 cups par boiled rice (uppudu biyyam)
• ½ cup rice
• ½ tsp salt

Stuffing :

• 5 large potatoes
• 2 large onions
• 6 to 8 garlic flakes
• 1 inch piece of ginger
• 4 green chilies
• 1 tsp split black gram
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 red chili broken into bits
• 1 sprig of curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp oil

Method :

Wash thoroughly and soak black gram and rice separately for six to eight hours.

Grind them separately into very smooth paste and mix them together adding salt. Allow this dough to ferment overnight during winter and 4 to 5 hours in summer.

To prepare the stuffing (masala) boil potatoes and chop onions. Ginger, garlic and green chilies may be finely chopped or made into paste. Heat oil in a broad pan and add a tea spoon black gram, mustard and red chilli. When mustard seeds splutter add cumin seeds, onion pieces, ginger garlic and green chili (finely chopped or ground), turmeric powder, curry leaves broken into pieces and fry till transparent. Meanwhile peel the boiled potatoes and cut them into medium size pieces. Add them to the frying onions, mix well, remove from fire after about five minutes and set aside.