Mysore Masala Dosa

Ingredients

• • Rice (raw) - 1 cup
• • Rice flakes - ¼ cup
• • Black grams (dehusked) - 1 tablespoon
• • Fenugreek seeds - ½ teaspoon
• • Red gram dal/Thuar dal - 1 tablespoon
• • Fine rawa - 1 ½ tablespoons
• • Salt - 1 teaspoon
• • Sugar - ½ teaspoon (optional)

Method

• 1. Soak rice, fenugreek and both the dal together for 2 to 3 hours.
• 2. Soak rice flakes separately for an hour.
• 3. Grind everything together to smooth and thick paste.
• 4. Mix salt to that.
• 5. Allow to ferment for 16 to 20 hours.
• 6. Next day one hour before pouring dosa mix rawa and sugar.
• 7. Spread dosa as thin as possible.
• 8. Fry on one side only with enough oil till crisp.
• 9. Keep a tablespoon of potato masala inside and dot with little butter.
• 10. Fold into a triangle and serve hot with coconut chutney and sambar.

Variation

• • Spread onion chutney or coconut and then keep masala inside before serving.
• • Keep little lemon rice also along with masala inside and serve hot.