Masal Dosai

Oil - 2 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Curry Leaves

Turmeric - 1 tsp

Asafetida - 1/4 tsp

Onion - 2, sliced

Green Chilli - 4, slit

Ginger - a small pc, grated

Potato - 3, cubed

Besan - 1 tsp

Salt

Dosa Batter - 4 cup

Heat Oil in a medium pan. Temper Mustard, Urad Dhal, Channa Dhal, Curry Leaves, Asafetida and Turmeric. Saute Onion, Green Chilli and Ginger until the Onion turns translucent. Add the Potatoes along with 2 cup Water and required Salt. Mix thoroughly and cook closed until the Potatoes are completely done and begins to crumble. Dilute the Besan in 1/4 cup Water without any lumps and add to the prepared Gravy. Cook closed on low flame for 5 mins. Turn of heat and keep closed until ready to serve.

Heat a tawa and grease it with oil.

Blend the Batter to a smooth consistency. Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle with Oil on top the Dosai. When the edges begin to brown flip the Dosai and and cook the other side also. Flip the Dosa again and spread 3 tbsp. of prepared masala in the middle of the Dosai and fold in half. Remove from heat.

Serve warm with Chutney/Sambhar.