Crispy Masala DosaVeg

1

Soak: Wash 3 cups Dosa Rice, 1 cup Parboiled Rice, 1 cup Urad Gota, 1/3 cup Poha, and 1/2 tbsp Fenugreek Seeds thoroughly until the water runs clear. Soak them together in enough water for 6-7 hours.

2

Grind: Drain the soaking water and transfer the mixture to a blender. Add approximately 2 cups of water (as required for consistency) and grind until you get a fine, flowy batter.

3

Ferment: Transfer the batter to a large container. Mix in 1 tbsp salt and 1 tbsp sugar. Whisk for 1-2 minutes to incorporate air. Cover and let it ferment in a warm place for 8-12 hours (time depends on the weather).

4

Prepare: After fermentation, gently mix the batter (do not overmix). Add more salt to taste if needed.

1

Tempering: Heat 2 tbsp oil in a pan. Add 1/2 tsp Mustard Seeds, 1/2 tsp Urad Dal, 1/2 tsp Chana Dal, and 1/2 tbsp Cashews. Fry until lightly golden.

2

Aromatics: Add 1/2 tsp Hing, 3 chopped Green Chillies, 1 tbsp Ginger, 1 tbsp Garlic, and 8-10 Curry Leaves. Sauté for 1-2 minutes.

3

Onions: Add 3 sliced Onions and sauté for 2 minutes until translucent.

4

Simmer: Pour in 500ml Hot Water. This is crucial for the restaurant-style texture. Let the onions cook in the water.

5

Potatoes: Add 4 boiled, roughly mashed Potatoes, salt to taste, 1/2 tsp Turmeric Powder, and a pinch of Sugar.

6

Finish: Simmer, stirring occasionally, until the water dries up and the masala comes together (about 7-8 minutes). Garnish with Fresh Coriander.

1

Grind: In a blender, combine 1 cup Desiccated Coconut, 1/3 cup Roasted Chana Dal (Dalia), 2 Green Chillies, salt to taste, a pinch of Cumin Powder, and a pinch of Black Pepper Powder. Add water as required and grind into a smooth paste.

2

Tempering: Heat 2 tbsp oil. Add 1/2 tsp Mustard Seeds, 1/2 tsp Chana Dal, 1/2 tsp Urad Dal, 2-3 Red Chillies, and 6-8 Curry Leaves. Pour this tempering over the chutney.

1

Cook Base: Heat 2-3 tbsp oil. Add 2 tsp Chana Dal and 2 tsp Urad Dal, frying until golden. Add 12-15 Curry Leaves, 12-15 Garlic cloves, 2-inch Ginger, 3-4 Green Chillies, 2 tbsp Coriander Stems, and 3-4 Kashmiri Red Chillies.

2

Vegetables: Add 2 chopped Onions and sauté until translucent. Add 6 chopped Tomatoes and salt to taste.

3

Simmer: Cover and cook on medium-low heat for 12-15 minutes until the tomatoes are completely mushy. Let it cool.

4

Grind: Grind the mixture into a fine paste (add minimal water if necessary).

5

Tempering: Heat 2 tbsp oil. Add 1/2 tsp Mustard Seeds, 1/2 tsp Chana Dal, 1/2 tsp Urad Dal, 6-8 Curry Leaves, and 1/4 tsp Hing. Pour over the chutney.

1

Heat Tawa: Heat a cast iron or non-stick tawa. The temperature should be around 150°C—water should sizzle but not immediately evaporate.

2

Spread: Pour a ladle of batter in the center and spread it quickly in a circular motion outwards to make a thin, even dosa.

3

Cook: Drizzle Ghee over the top and edges. Cook on medium-high heat until the bottom is golden brown.

4

Fill & Fold: Place the Potato Masala in the center, fold the dosa (triangle or roll), and serve immediately with the chutneys!