Halwai July 18, 2019

Ingredients:

• For dosa :
• 1 cup – Rice flour
• 1 cup – Maida
• 3/4 cup – Urad Dal
• 1/4 cup – chenna dal
• 2 tsp – Sugar
• salt to taste
• For masala :
• 4-5 – big Potatoes (boiled, peeled and slightly mashed )
• 4-5 – big onions, sliced length-wise
• Cooked Green peas (as much as you like)
• 5-6 – Green chillies
• 1/2 tsp – Turmeric powder
• 1 tbsp – oil
• 2 tbsp – Ghee to season
• 1/4 tsp – Mustard Seeds + urud dal + Saunf
• salt to taste

Method:

  1. Heat oil and ghee in a kadai, add mustard seeds and let it splutter.
  2. Add urad dal, saunf and fry till they become slightly brown.
  3. Add the onions and fry till it turns pink. Then add the chillies and fry for 2-3 minutes.
  4. Add the potatoes, green peas, salt, turmeric powder and saute for few minutes. Remove from fire.
  5. Method to prepare masala dosa:
  6. Soak the dals for 6-8 hours, then drain and grind to a smooth paste.
  7. Mix rice flour, maida, the dal paste, sugar and salt to get a loose batter. Leave it covered for 8 hours to ferment.
  8. Take a ladle full of this dough and make thin dosas.
  9. When dosa is cooked (while still on tava), take a spoonful of the masala filling and place it in the centre of the dosa. Fold it in half, smear some ghee over it and serve hot.

Recipe courtesy of Santhi Chaturvedula