For Dosa :
* 1 cup raw rice
* 1 cup urad dal
* 2 tbsp cooked rice
* 2 tbsp poha
* 5 to 7 methi
* salt to taste
* oil for cooking
For Potato Bhaji:
* 3 large potatoes, peeled and boiled
* 1 tsp mustard seeds
* 5 to 6 curry leaves
* 4 green onions, chopped
* a pinch haldi powder
* 2 tbsp grated coconut
* juice of lemon
* ¼ cup coriander, chopped
* 2 tbsp oil
* salt to taste
For the Potato Bhaj Recipe:
- Mash the potatoes and keep on one side.
- Heat the oil in a pan and add mustard seeds to it.
- When they start to crackle, add the curry leaves, green chillies and onions and stir till the onions turn golden brown.
- Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.
- Take out from the heat and keep aside.
For the Dosa Recipe:
- Wash the raw rice, urad dal and methi together.
- Soak in a little water along with the poha and cooked rice for 2 hours.
- Grind to make a smooth paste with a little water.
- Cover and keep aside for at least 3 to 4 hours.
- Add salt to taste and mix well.
- Heat a non-stick tava and grease it lightly with oil.
- When hot, pour a ladleful of the batter spread using a circular motion to make a thin dosa and cook on one side.
- Pour a little oil along the edges while cooking.
- When crispy, fold over and serve hot.
- When the dosa is cooked, put some potato bhaji on it and roll to form a cylindrical shape.
- Follow the same process for the remaining batter.
- Ready to serve
Though originally dosas were eaten for breakfast, now they are eaten at other times also. There are many masala dosa recipes on the web. Try some and I am certain you will enjoy the Dosas.
Generally, dosas are served with a side-dish such as sambhar, chutney and/or the dosa is eaten just plain.