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

Simple sambhar

This is not the traditional sambhar. We just converted the leftover molagooshyam into sambhar!

Ingredients:
Onions - 1, sliced
Green chillies - 2, slit
Tomatoes - 2, blanched/bolied and pureed
Banana peppers - 2/3 (This can be substituted with any other vegetable that you want in the sambhar. We happened to have banana peppers, which are incidentally called sambhar mulagu here.)
Coriander leaves
Curry leaves
Tamarind paste
Sambhar powder - 2 tablespoons
Turmeric powder - half a teaspoon
Mustard seeds - a teaspoon
Fenugreek - half teaspoon
Red chillies - 2
Oil - 2 tablespoons
Salt
Sugar - a pinch
Water - 1 cup
And of course, the leftover molagooshyam (it contains toor dal).

Method:
Heat a frying pan with oil in it. Add mustard seeds and fenugreek. When they crackle, add red chillies and curry leaves.
Then add banana peppers and the onions.
Add turmeric powder, followed by the sambhar powder. (If you do not have sambhar powder, you can add chilli powder, coriander powder and asafoetida powder instead. We often do and it tastes just the same.)
Then add the tomato puree and the tamarind paste. Add salt and sugar, followed by water.
Then add the molagooshyam and and let it boil.
Remove from stove and garnish with coriander and curry leaves.