Yummy Masala Dosha !!!

 Ingredients

For Masala

Sunflower Oil-2 tbsp Mustard seeds-1/2 tsp Urad dal-1/4 tsp Red Chilli-2 Water-1 cup Potato-2 Beetroot-1 Carrot-1 Onion-1 1/2 Green Chilies-3 Kashmiri Chilies-1/4 tsp Turmeric Powder-1/4 tsp Ginger-1 tsp Curry Leaves

Ingredients for Dosa

2 cups of raw rice or idli rice

Urad dal: half a cup Parboiled rice: two tablespoons Poha: four tablespoons Fenugreek seeds

Salt, Sugar, 1 teaspoon Ghee, and Sesame Oil

Procedure

All things except poha should be washed and soaked for at least 4 hours.

After that, carefully wash and strain once more.

Poha should be soaked for 10 minutes and set aside.

By adding ice water, grind fenugreek seeds and urad dal into a fine pulp.

Make a coarse paste by grinding the two varieties of rice and poha.

For the water to grind everything with, I used 1 3/4 cups.

Combine everything and season with salt.

near and For at least 15 to 16 hours, keep the batter in a warm location to allow for fermentation.

Then stir thoroughly after adding 1 teaspoon of sugar or jaggery. Keep it aside

For  Masala

In a kadai, warm the oil.mustard seeds, dried red chilli, urad dal, and curry leaves should all sputter before.After that, add the onion, ginger, and green chilli and sauté for a little time over medium heat.Mix in the salt,When the raw scent has vanished, add the turmeric and chilli powders and continue to cook.Then stir in the potato, carrot, and beetroot.5 minutes of boiling. After that, taste it and let it cool.

A tawa is now heated to medium heat.

Make a dosa by pouring one ladle of batter into a circular motion.

Maintain a low heat, pour ghee or sesame oil after a minute, and wait for the dosa to get crispy.

Spread 2 tablespoons of masala after that.

Fold and eat this masala dosa prepared in the Indian coffee house style with sambar, chutney, etc.