Poori masala

Pooris
Ingredients:
Wheat flour
Maida
Salt to taste
Butter/ghee/oil
Milk (optional)

Method:
Take a glass each of wheat flour and maida. Mix salt, 1 tsp butter/ghee/oil and 1 tbsp milk (optional). Knead into a soft dough, roll into small balls, flatten into small circles, and deep fry in hot oil.

Masala
Ingredients:

Potatoes - 1 cup, mashed
Onions - 1 large, sliced
Green chillies - 2/3, slit
Ginger - 1 inch piece, cut into small pieces
Turmeric powder - half tsp
Chilli powder - half tsp
Curry leaves
Salt to taste
Sugar - a pinch (optional)
Water - according to the thickness of gravy you need.
Oil - 1/2 tbsps

Method:

Heat oil in a frying pan. Add the mustard seeds. When they crackle, add urad dal, red chillies and 1/2 curry leaves. Then add onions, green chillies, ginger, and 1/2 curry leaves. Saute well. When the onions turn transparent, add potatoes, turmeric powder, chilli powder, salt and sugar. Mix well. Add water and boil for 5 minutes.

Postscript:
1) Our measures for the poori dough maybe different from yours. :D
2) My grandfather used to call this masala 'podimas'. We do the same when we serve it with dosas! :D

Undappam

Ingredients:
Raw rice - 3 glasses
Urad dal (skinned/white) - 1 glass
Green chillies - 5/6, cut into pieces
Asafoetida powder - 2 teaspoons
Curry leaves
Salt
Oil

Method:

Soak the rice and urad dal for 4-5 hours. Grind them along with the green chillies and asafoetida into a batter of idli-batter consistency. Keep the batter for 12 hours. Add salt and curry leaves.

Pour half a teaspoon oil in each cup of the  appam mould, fill it with the batter and cook till one side is done. Carefully turn it around and wait till the other side is also done.

Remove from fire.

Serve with coconut chutney/podi/sambhar.

We made the coconut chutney seen here as follows:

Grind grated coconut, red chillies, a pinch of cumin seeds, curry leaves and salt in a mixer/grinder without adding water. Roll it out into a ball.

Postscript:
1) If you use a lesser amount of urad dal, the undappams may turn out hard.
2) You can adjust the quantity of asafoetida according to your palette.
3) Do not use a lot of oil as you would use while making neyyappam/unniyappam.

Masala dosa

Ingredients:
For dosa batter 
Parboiled rice - 2 cups
Urad dal - half cup
Fenugreek - 2 tablespoons
Raw rice - quarter cup

For masala
Onions - finely chopped
Potatoes - boiled and mashed
Green chillies - finely chopped
Ginger - small piece, finely chopped
Chilly powder
Turmeric powder
Salt
Sugar - a pinch
Urad dal - a little
Mustard seeds - a little
Curry leaves

Method:
Batter
Soak all the ingredients for the batter overnight. Grind them together. Keep aside for 10-12 hours. Just when you are about to make dosas, add salt (and water if needed) to make it into a loose consistency.

Masala
Heat oil in a frying pan. When the oil is hot, add the mustard seeds and let them crackle. Add the urad dal, followed by the onions and green chillies. Add turmeric powder and chilli powder and saute well. Add the mashed potatoes, followed by salt and a pinch of sugar. If the potatoes have not been mashed well, add a little water and stir well.

Masala dosa

Heat the tawa. Grease it well and pour the dosa batter.

When it starts getting brown, ladle a little masala onto one side of the dosa.

Fold one side and then the other (check pictures).

 

Turn the dosa over and make the final fold. Turn it over once again to ensure that all sides are covered.

 

Postscript:

1. We have mentioned the batter here because we know of many people who don't know what dosa batter is and use idli batter to make dosas.

2. Masala dosas can be made by just putting masala in one half of the circle and making a simple fold. However, this post shows how we make them. :D