Masala Dosa

  • Dosa shell:
  • 1 1/2 cups rice
  • 1/2 cup urad dal
  • salt to taste
  • Oil
  • Masala Filling:
  • 2 large potatoes
  • 1 medium onion (chopped)
  • 1/2 teaspoon yellow split peas
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon turmeric
  • 1-2 green chili
  • 1 tablespoon oil
  • salt to taste

cooking time:

Dosa shell
  1. Separately soak rice and urad dal at least 6 hour or overnight in water.
  2. Grind to paste.
  3. Mix together, add salt with water to make batter.
  4. Leave in room temperature overnight.
  5. Mix onion and chilies to the thin batter.
  6. Heat pan or griddle with little ghee or oil.
  7. Spread the mix on pan in circular motion to make thin Dosa.
  8. Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
  1. Heat oil. Add mustard seed, peas, onions and spice.
  2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
  3. Add potatoes and mix and cook some more Serve
  4. Add filling inside Dosa and roll. Serve hot with Chutney.