Preparation

1) Soak urad dhal, rice,channa dhal, and fenugreek seeds for 3-4 hours and wash them thoroughly

2) Grind the dhal into batter adding a little water (not too much since the batter should not be runny)

3) Add salt to the batter and mix well and leave it over night before cooking

4) Peel and boil potatoes and carrots and cut them roughly

5) Wash and cut onions , green chillies and coriander finely

Cooking Process

For Potato Masala

1) In a pan heat oil and add onions, chillies, potatoes , carrots , peas , turmeric powder, ginger/garlic paste, garam masala and salt and cook for 10 minutes adding very little water, the masala should be like a thick paste

2) Finally Sprinkle coriander leaves and keep it aside

For the Chutney

1) Cook the chillies and tomato for 2-3 minutes with Oil

2) In a grinder, add the cooked chillies and tomato mix along with coriander leaves, garlic and salt into a patste with out adding water and transfer into a bowl

3) In a small pan, heat oil and add red chillies, mustard, urad and curry leaves and fry for 3 -4 minutes and add this as garnishing to the chutney

For Potato Masala Dosa

1) Heat a flat non stick pan and rub with oil and then wipe the oil using a cloth

2) Take a round spatula full of dosa batter and place it in the middle of the pan and spread it along the pan and sprinkle oil around it and at this stage take 2 TBSP of potato masala and place it in the middle of the dosa cook it for 2 minutes and transfer into a serving plate

3) Repeat the process with the remaning dosas

3) Serve with Tomato chutney or coconut chutney or sambar ( this is one of Sahitha’s favourite snack on weekends, if I ask her she wants idly or dosa the answer is always Dosa!)

Serving Tip: The masala dosa goes quite well with whisky (like the Dalmore 15 Year Old)