My First Post - Masala Dosai

Hi All!!
This is my First Post!

After a long Thinking I finally decided to Post the recipe for "Masal Dosai", one of the all time favourite dish for both South Indians and North Indians.
Also one of the most ordered items in the menu cards of all Indian Restaurants Abroad.
This is the easiest and "lunch box - friendly" recipe in India, I would say.
My friends who had working moms always had this for lunch...
ok... lets see the recipe

MASAL DOSAI or DOSA
Ingredients :

for the Dosa batter,

Idly rice - 3 cups
Urad dhal - 1 cup
Fenugreek or methi - 2 tsp [also known as vendhiyum]

Soak the rice separately, and the dhal and methi together for atleast 5 hours.
Grind them into a smooth batter, separately in a Mixie or Grinder, adding water. Now Mix both the batters well together with 3 tsp of salt and leave it overnight for fermenting. [or even for a day in colder regions]. You can also place it in preheated conventional oven for 4hrs for better fermentation.
Now the batter is ready to make dosas.
Heat a dosa tawa and spread a little oil with a paper towel, or an onion cut into half.
take 2 ladles of the batter and spread it evenly into a round shape, and some oil around the edges, as u already guessed!!
After 2 or 3 minutes the dosai should be flipped, and kept in the tawa for 1 more minute.
Now ur hot dosa is ready to Serve with masala or "Aloo subji"

MASALA or ALOO SUBJI
Ingredients

Large Potatoes - 4
Tomatoes - 2
Onion - 1
Green chillies - 5
turmeric powder - a pinch
salt to taste
water 1/2 cup
oil, saunf, mustard, jeera - 1 tsp each [ for seasoning]
coriander and curry leaves [for garnishing].

METHOD
Pressure cook the potatoes and peel the skin, smash them to pieces.
chop the onion, tomatoes and g chillies finely.
In a wok, heat oil and season with mustard saunf and jeera. Add the chopped g chillies, onion and tomatoes and saute for 3 minutes in medium flame.
Now add the salt, turmeric powder and the smashed potatoes,water and mix well and cook covered for 5 minutes.
Now,cook for 5 more mintues without covering and stirring now and then.
Garnish with finely chopped coriander and curry leaves.

Tip: The best way to serve masal dosai is to wrap the masala with the dosa...

Enjoy your Masala dosas....