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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dosa: Soak the parboiled and uncooked rice together in water. | 2. Separately, soak the dal and fenugreek seeds together in water. | 3. After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency. | 4. Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment. | 5. The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency. | 6. Heat a skillet and grease with some oil. | 7. Pour a ladleful of batter and spread as quickly as possible into a thin circle. | 8. Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well. | 9. Cook until the dosa is done, then turn over and cook the other side until crisp. | 10. Set the dosas aside. | 11. Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice. | 12. For the potato curry: Heat the 3 tablespoons of oil. | 13. Season with the mustard and gram dals. | 14. When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder. | 15. When the onions are browned, add the potatoes and salt, and mix thoroughly. | 16. Add the coriander leaves and lemon juice, if desired, and mix well. | 17. For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal. | 18. Fry until the dal turns brownish. | 19. Remove from flame. | 20. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. | 21. Add a little water to make the chutney of a spreadable consistency. | 22. To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet. | 23. Spread approximately 1 tablespoon of chutney evenly all over the dosa. | 24. Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!). | 25. Sprinkle a little ghee or butter. | 26. Roast for a minute or two. | 27. Remove from flame and serve immediately. | 28. Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups	parboiled	1357.9	282.125	27.898000000000003	11.84
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
urad dal	1	cup		-	-	-	-
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
salt				-	-	-	-
oil				336.384	0.0	0.1075	38.2003
ghee				-	-	-	-
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
dal	1	teaspoon		-	-	-	-
black dal	1	teaspoon		-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
green chilies	4		chopped	359.8201	85.0975	17.991	1.7991
ginger	1		chopped	1.6	0.3554	0.0364	0.015
curry leaf	2	sprigs	chopped	-	-	-	-
red chili powder	1/2	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
potato	1 1/8		boiled peeled chopped	-	-	-	-
salt				-	-	-	-
coriander leaf			chopped	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
oil	2	teaspoons		336.384	0.0	0.1075	38.2003
asafoetida powder	1	pinch		-	-	-	-
red chilies	3			-	-	-	-
urad dal	1 1/2	1/2		-	-	-	-
coconut	1/2		grated	193.8	22.0362	1.3303	11.8958
salt				-	-	-	-
tamarind pulp			lemon-sized	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.