veg. Masala Dosa-Takeaway

Main Items:
Masala Dosa

Sub Items:
Sambar or Coconut Chutney or Tomato Chutney & Potato Masala

Dosa Ingredients:
rice (preferably parboiled rice)
urad dal (split black gram)
fenugreek seeds (methi)
Salt
Water
Oil

Sambar Ingredients:
Toor dal (pigeon peas)
Mixed vegetables (carrot, potato, drumstick, pumpkin, etc.)
Tamarind
Turmeric powder
Sambar powder
Salt
Water
Mustard seeds
Cumin seeds
Dry red chilies
Curry leaves
Asafoetida (hing)
Oil

Coconut Chutney Ingredients:
Grated fresh coconut
Roasted chana dal (dalia)
Green chilies
Ginger
Curry leaves
Salt
Water
Mustard seeds
Urad dal (split black gram)
Dry red chilies
Curry leaves
Oil

Tomato Chutney Ingredients:
Ripe tomatoes
Onion
Garlic
Dry red chilies
Tamarind
Salt
Oil
Mustard seeds
Urad dal (split black gram)
Curry leaves
Oil

Cooking Method:
1. Preparing the Batter:

Soaking: Rinse the rice and urad dal separately under running water. Soak the rice and fenugreek seeds together in one bowl, and soak the urad dal in another bowl. Let them soak for 4-6 hours or overnight.
Grinding: Drain the soaked rice and urad dal. First, grind the urad dal in a blender or wet grinder until you get a smooth, fluffy paste. Add water as needed. Next, grind the rice and fenugreek seeds until smooth, adding water as required.
Mixing: Combine the rice and urad dal pastes in a large bowl. Add salt and mix well. The batter should be of pouring consistency. Cover the bowl and let the batter ferment overnight or for 8-12 hours in a warm place. The batter should rise and become slightly bubbly.

2. Making the Dosa:

Heating the Pan: Heat a non-stick or cast-iron tawa (griddle) over medium heat. Ensure the tawa is hot enough by sprinkling a few drops of water on it; if they sizzle and evaporate, the pan is ready.
Spreading the Batter: Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Start from the center and work your way outwards.
Cooking the Dosa: Drizzle a few drops of oil or ghee around the edges and on the surface of the dosa. Cook until the edges begin to lift and the bottom turns golden brown.
Serving: Once cooked, fold the dosa and serve it hot with sambar, coconut chutney, tomato chutney, or potato masala for a Masala Dosa.