masala dosa

                                                  masala dosa


      FOR BATTER : 2cups rice, maash kki daal 1 cup, 1/4th cup channey ki daal, 1tsp methi daana soak for 4-5 hrs and blend.. batter should be coarse.. cover for 6-8 hrs in a warm place add salt 1tsp..

      use a deep spoon and rub the non stick flat pan with onion and grease with little oil .. pour this mixture in thecentre of the pan with gentle circular motions and fry on low flame.. (dont heat the pan much) after few mins pour little oil on the corners of dosa .. it will automatically leave its sides then turn it (also dip ur spoon in oil before turning the side of the dosa)

      you will have to rub onions and grease the pan after making each dosa so tht the batter doesnt stick to it..

      FOR POTATOES:

      boil potatoes cut into cubes and onion also cut in cubes fry in little oil (saute)

      FOR BAGHAAR:

      in little oil add large green chillies, rai , kadi patta fry a little and add on potatoes can garnish it with hara dhania

      SAMBHAR (DAAL):

      1 cup arhar ki daal boil it add kadi patta, imli pulp, 2 sliced tomatoes, red chilli powder, haldi powder, sookha dhania powder, mix it well add a pinch of HING and mix, add tindey, lauki, baingan, garam masala powder , curry powder and pour baghar on it

      FOR BAGHAar u need oil, kadi pattta and rai

      CHUTNEYS :

      ONION CHUTNEY: 1 medium onion, whole red chillies saute in oil when turns transparent add in blender with imli and salt .. grind add little water and serve with dosa

      COCONUT CHUTNEY: cashew nuts, green chillies, channey ki daal (roasted) chopped dhania, imli, zeera, chopped ginger, freshly grated coconut , salt and some water.. blend...

      to add tarka to it .. in a pan put little oil add mustard seeds, zeera, sabut laal mirch, urad ki saal, pinch of hing, and curry leaves..

      you can serve both the chutneys with dosa if u like as it really compliments it with dosa and sambhar..