Soaking Rice & Lentils
First take all the ingredients in bowls. Take rice and poha in separate bowls. Take the urad dal, chana dal and methi seeds in one bowl.
Rinse the urad dal, chana dal and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
Rinse the rice a couple of times and keep aside.
Rinse poha once or twice and then add to the rice.
Pour 2 cups of water. Stir and soak both rice and flattened rice together for 4 to 5 hours.
Making Masala Dosa Batter
Before grinding, strain the water from the soaked lentils and keep it for grinding urad da
Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.
Grind the urad dal,fenugreek seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.
Remove the batter and place in a bowl with a spatula.
Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.
Grind the rice till you get to a smooth batter.
Now pour the batter in the same pan or bowl containing the urad dal batter.
Add ½ teaspoon rock salt or add as per taste.
Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.
Preparation for Potato Masala
Boil the potatoes until tender, then drain
Making Potato Masala
Heat oil or ghee.
Lower the flame then cook the onions until caramelized, remove from the pan and set aside. Add mustard seeds and let them splutter. Now add the curry leaves, green chilies and ginger and cook until fragrant then add back the onions
Add the turmeric powder, chilli and curry powder. Mix well.
Add coconut milk. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
Next add the boiled chopped potatoes and mix very well.
Season with salt. Simmer on a low flame for 3 to 4 minutes stirring occasionally.
The potato masala should be moist and easily spreadable on the dosa. Make sure there is no water in the potato masala. It should not be of a curry or gravy consistency.
Stir and keep the potato masala aside
Making Masala Dosa
Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter
Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don't smear oil on a non stick pan, as then you won't be able to spread the batter.
Keep the flame to a low, while spreading batter.
Spread the batter in a circular way on the pan.
On a medium flame, cook the dosa.
Sprinkle some oil on top and edges
Cover the dosa with a lid and let it cook.
Cook the dosa till its base becomes golden and crisp.
When you see the base has become golden, place a portion of the potato masala on the dosa. You can spread it a bit if you want.
Now fold the dosa and serve.
Per person (569g)
Calories 378 Kcal
Vitamin A 43 mcg