Tasty & Crispy Masala Dosa

Wash and cut the potatoes in two or four pieces and then boil the Potatoes in a pressure cooker for about 10 minutes.

When the potatoes are cooked well, take it out from the cooker and put it in some normal water and then remove the skin. (otherwise, potatoes can be peeled before boiling)

Then smash the potatoes and keep it aside.

Clean the onions and cut them into thin slices as shown in below picture and keep it separately.

Heat oil in a frying pan and put mustard seeds in it.

After cracking the mustard seeds, add the onion slices and curry leaves into the oil and stir it well.

Then add the red chilli powder, turmeric powder and salt into the mix and stir it further.

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After about 5 minutes, add the smashed potatoes also and mix it well.

Masala for Masala dosa is ready. Keep it aside.

Soak about 4 cups of raw rice (pachari or puzhukkalari) along with 1 cup of black gram dal (uzhunu parippu) and 3 - 4 spoons of fenugreek seeds for about 5 - 6 hours.

After 5 - 6 hours, wash the soaked mix of rice, black-gram dal and fenugreek seeds and grind them together in a mixer or wet grinder for about 15 minutes and make the batter (as shown in the below picture).

Add 2 - 3 tsp of salt with the batter, mix it well and allow to ferment the batter for about 6 - 7 hours time. (Before making dosas, the batter should stir for about 1 - 2 minutes).

Heat the dosa tawa and pour one ladle or about half a cup of the already prepared batter (depending on the size and thickness of dosa) on the tawa and spread the batter on round shape as shown in below picture.

Apply the oil / ghee on the spreaded batter.

When the colour of the spreaded batter turns to little brown / golden, add 2 - 3 tsp of already prepared masala and spread it on the dosa.

After 2-3 minutes, fold the dosa from both side and take it out from the tawa by using a spatula and keep it in a hot case.

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Serve the masala dosa with coconut chutney or sambar for break-fast / dinner.