Masala Dosa

Does anyone know who doesn't like to eat dosa? I haven't seen till now. Crispy, spicy paper thin crape just melts in your mouth.
Dosas can be made different types using different fillings. Most famous filling is potato curry called msasala dosa. Made it right way these dosas are so yummy that you can't stop eating one.

Pictures with different backgrounds and different presentation:




Here is the recipe.



Ingredients:

Batter:
1 cup of urad dal (soak for 4 hrs)
2 1/2 cups of rice, 1tbsp of fenugreek seeds soak for 4 hrs
2tbsp sugar (This helps dosa to get golden color)
Salt to taste

Potato curry:

1 big onion cut into slices
5 medium sized potatoes boiled
1/2inch ginger (finely chopped)
2 or 3 green chilies (Slit length wise. Since this curry is used for filling if chili comes in a bite it will be too spicy so u can skip chilies if you don't like to eat spicy)
salt
pinch of turmeric powder
1tsp garam masala powder
red chili powder (as per spice level)
Chopped coriander leaves for garnish
Oil

Tampering Ingredients:

1/2 tsp mustard seeds
1/2tsp cumin seeds
1/2tsp chana dal
4 curry leaves chopped


Preparation:

Grind soaked urad dal, rice with salt & sugar. Make it like a dosa consistent batter. Keep it for fermentation overnight or 6 hours.

potato curry:

In a pan add oil, once oil is hot add tampering ingredients. Once mustard seeds start spluttering add onions ,slit green chilies(optional) and chopped ginger. Add salt which helps onions to cook faster. Once onions loses raw flavor add spices(turmeric, masala and chili powders) and cook till onions evenly coated with spices. Now add boiled and cubed potatoes. Saute in spices and cook till potatoes are evenly cooked in spices. (You can add sprinkle of water if the curry is too dry.) Adjust spices and remove from heat. Garnish with chopped coriander leaves





Dosa:

Heat a pan(cast iron or non stick), add 1 tsp of oil, spread it with top part of onion(You can use other vegetable tops like brinjal or bottle gourd or carrot). This is to season the pan so that the dosa/crape comes off easily without sticking to the pan. The pan must be hot for dosa to come out in good shape. You can check the hotness of pan by sprinkling water on the pan, it must sizzle. I learned these tips from my mom.

Take one ladle full of batter pour it on the center of the pan. Spread it thin into round shape. Spread 1tbsp of filling on the top of the dosa . Add 1tsp of oil around the corners of dosa this helps dosa to cook evenly and crispy.



Note: You can serve dosa without filling with curry, chutney on the side.



Once dosa turns golden brown remove it from pan. Serve dosa/crape with 1/8tsp of butter on top with sambar(lentil soup), coconut/peanut/onion/Ginger chutney.

Peanut chutney recipe can be found here.