MASALA DOSA

I think this is the most popular of all South Indian dishes. I remember my college days  when going to "Saravana Bhavan"every Saturday evening  was almost like a ritual. Walking all the way from the hostel to the town just to have their famous masala dosa was fun which none of us wanted to miss. 

INGREDIENTS

1. Dosa batter
2. Sesame oil
3. Potato - 2 (medium)
4. Carrot - 1
5. Green peas - 1/4 cup
6. Onion - 1

7. Green chillis - 2

8. Ginger - 1/2" cube
9. Curry leaves - 2 sprigs
10. Lime -1
11. Coconut oil - 1 table spoon
12. Mustard seeds - 1/2 tea sp
13. Urad dal - 1 tea spoon
14. Chana dal- 2 tea sp
15. Cashew nuts - 10-12
16. Maida - 1 tea spoon
17. Turmeric powder - 1/2 tea spoon
18. salt

PREPARATION

1. Boil the potato and carrot. Skin and crush with hand

2. Dice the onion. Chop ginger and green chillis.

3. Heat coconut oil in a pan. Splutter the mustard seeds. Add chana dal, urad dal and cashew (in this order) and fry.

4. Add onion. Saute and add ginger, chillis and curry leaves. (Green peas can be added now if not already cooked.) Saute again till the onion starts changing colour. Add turmeric powder and enough salt and stir well. Add  maida and1/4 cup of water. Let it thicken.

5. Add the cooked potato and carrot (and the peas if nor already added) and mix well. remove from fire.

6. Add lime juice and mix again.

7. Heat a tava/ dosakkallu . Smear it with sesame oil and spread 1/2 cup dosa batter. The dosa should be thin. Sprinkle a tea spoon of oil on the dosa. Increase heat to medium. There is no need to flip the dosa.

8. Spread the masala on half portion of the dosa and fold. Let it stay like that for 10-15 seconds. Flip and again wait for 10-15 seconds. Transfer the dosa to a plate.