Masala Dosa

Masala Dosa. The name spells everything about Udupi, hot steaming coffee and the famous Udupi Krishna Temple. I have grown on abundant doses of Masala Dosa and even to date love this Dosa. It can be quoted that Masala Dosa is the King of Dosa's. What better way of admonishing this crispy crepe full of spicy potatoes sauted in Onion, than crowning it with the prestigious title of "National Dish of India". Yes, Outlook India had recently surveyed across India and Masala Dosa has emerged as the National Dish of India, close to heels is Rosogulla which is crowned as the National Dessert of India (Thanks ISG of Daily Musings for this news).



Keeping up with the celebration spirit and the double bonanza of Masala Dosa being the chosen one I thought it would be apt to try this Dosa myself. My Ammamma (my maternal Grandmom) makes the most delicious Dosa on the earth. She is very choosy about the ghee used to fry, the foodgrains chosen for the Dosa and the Potatoes, Chillies, Onions and finally Garlic have to be fresh and crisp. No wonder no one in my family can dish out the crispy Dosa as good as her. Mom follows the same recipe so I blindly copied the one which Mom had. I wanted it to be end-to-end Masala Dosa, especially the way they serve it at Bangalore Sagar's and Darshini's. So spruced up my pantry planning and made the Garlic Red Chutney spread alongwith Potato Bhaaji. The final outcome was deliciously well! We both enjoyed our morning breakfast with a hearty Dosa which is our favorite.

Preparation time: 30 minutes
Serves: 10-12 Dosa

Ingredients:
Masala Dosa Batter -
Rice (Sona Masoori Rice or Dosa Rice) - 2 cups
Urad Dal - 1 cup
Fenugreek seeds - 1/3 teaspoon
Chana Daal - 2 teaspoon
Salt - As per taste
Oil - For frying

Potato Bhaaji -
Potatoes (Large - Boiled and Chopped/ Mashed) - 2
Curry leaves - 1 sprig
Green Chillies - 1-2
Onions (sliced) - 1
Chana Daal - 1/3 teaspoon
Mustard seeds - 1/2 teaspoon
Salt - as per taste
Oil - For frying
Turmeric powder - 1/4 teaspoon
Asafoetida - Just a pinch

Garlic Red Chutney -
Garlic pods - 5-6
Red Chillies - 6-8
Salt - as per taste
Water - for Grinding consistency

Method:
Wash all ingredients throughly and soak for 4-6 hours. Grind to a fine batter which is of a thick consistency and allow to ferment for 4-8 hours. After, 8 hours, add Turmeric powder ( A pinch) and Salt, stir well and get the batter ready.

Heat 2 teaspoons of oil in a saucepan and add mustard seeds, curry leaves and green chillies. Add onions and saute till they turn translucent. Add mashed potatoes and adjust salt, turmeric powder, etc. Bring to a boil with little water and cook till completely done. Turn off the flame.

On a hot dosa pan, pour a large spoonfull of batter and pour ghee on the sides. Allow to cook. Flip the dosa and once done, smear the red chutney on a side, add Bhaaji and serve by flipping the side of Dosa covered. Serve with Grated Coconut chutney. Some also love it with Mulagapodey Pitti.