Masala dosa

Masala dosa
- Aparna
Dosa Batter - 1 glass udad dal (I used black udad dal today), 3 glasses rice, methi seeds - soak overnight/7 hrs;wash,  grind together, add salt while grinding; less water for grinding; add water as it swells. Let the batter sit for 6 hours; u can make dosas directly without fermentation too. Each has a different taste.
For dosas, the batter should be semi liquid, check consistency as u stir. Take a tava- if it's an iron tava, good for health - put a small blob of butter, let it melt. This will prevent dosas from sticking on iron. When the tava heats up, use a spoon to spread the batter, put a few drops of oil on the edges; when the top is dry, turn the dosa; each dosa gets done in 2 minutes if the tava is  properly heated.
Masala for dosa- 4 potatoes, 5 onions, green mirch, jaldi, salt. Boil potatoes; in a kadhai, seasoning of rai, jeera, hing, jaldi - add in onions (chopped lengthwise), let them turn pink, add a cup of water, salt. Let it boil. Mash the potatoes and add them in, let it cook till thick.

First spread the dosa on the tawa, spread the masala, by this time the dosa is ready for turning, let it cook till the upper portion is done too, roll up and your masala dosa is ready