Masala Dosa with Coconut Chutney

Ingredients For Dosa:-

* 1 ½ cups (185 grams) of Plain Flour
* 1 ½ cups (185 grams) of Rice Flour
* Red Chilli Powder (to taste)
* 2 tbsp. of Plain Yogurt
* 1 tbsp. of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Stuffing:-

* 250 grams of Potatoes (boiled, cooled, peeled and diced)
* 1 medium Onion (finely chopped)
* ¼ tsp. of Mustard Seeds
* ¼ tsp. Red Chilli Powder
* ¼ tsp. Turmeric Powder (Haldi)
* 30 grams of Clarified Butter (Ghee) or Cooking Oil

Ingredients For Chutney:-

* 3 tbsp. of Desiccated Coconut
* 4 Red Chillies (fresh or dried) (chopped)
* 6 slices of Fresh Ginger (Adrak)
* 1 clove of Garlic (Lehsan) (crushed)
* Fresh Lemon Juice (to taste)

METHOD:

Direction For Dosa:-

1. Mix together the rice flour and plain flour. Add the red chilli powder, yogurt, ghee or oil and enough water to make a thick batter. Cover and set aside for atleast 8 hours or overnight, at room temperature.

2. Spread a heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until it is lightly brown, remove. Repeat this process with the remaining mixture.

3. Pour a little oil around its edges and when the underside turns golden, turnover the chilla. Remove from the griddle when both sides turn golden.


Direction For Stuffing:-

Heat the ghee or oil and fry the mustard seeds for 1 minute. Add the onion and saute until it is tender. Add the potatoes, turmeric powder and red chilli powder, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with the coconut chutney. (See directions for Coconut Chutney below.)


Direction For Chutney:-

In a mortar and pestle pound the coconut, ginger, red chillis and garlic with enough lemon juice to mix to a paste.