Masala Dosa with Coconut Chutney

== Ingredients ==
=== Dosa ===
* 2 cups parboiled rice
* 1 cup uncooked rice
* 1 cup split urad dal (split black gram)
* ½ teaspoon fenugreek seeds
* salt
* oil (for frying)
* ghee or clarified butter
=== Potato curry ===
* 3 tablespoons oil
* ½ teaspoon mustard seeds
* 1 teaspoon gram dal
* 1 teaspoon black gram dal
* 2 medium onions, finely chopped
* 4 green chilies, finely chopped
* 1 inch ginger, finely chopped
* 2 sprigs curry leaves, finely chopped
* ½ teaspoon red chili powder
* ½ teaspoon turmeric powder
* 1⅛ lbs potatoes, boiled,peeled,chopped
* salt
* coriander leaves, finely chopped (use about one handful)
* 1 lemon, juice of (optional)
=== Chutney ===
* 2 teaspoons oil
* 1 pinch asafetida powder
* 3 dried red chilies
* 1½ tablespoons split urad dal (split black gram)
* ½ coconut, grated
* salt
* tamarind pulp (use a lemon-sized ball)
== Directions ==
=== Dosa ===
# Soak the parboiled and uncooked rice together in water.
# Separately, soak the dal and fenugreek seeds together in water.
# After 3–4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
# Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
# The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
# Heat a skillet and grease with some oil.
# Pour a ladleful of batter and spread as quickly as possible into a thin circle.
# Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
# Cook until the dosa is done, then turn over and cook the other side until crisp.
# Set the dosas aside.
# Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
=== Potato curry ===
# Heat the 3 tablespoons of oil.
# Season with the mustard and gram dals.
# When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
# When the onions are browned, add the potatoes and salt, and mix thoroughly.
# Add the coriander leaves and lemon juice, if desired, and mix well.
=== Chutney ===
# Heat the oil, add the asafoetida, red chilies, and then the dal.
# Fry until the dal turns brownish.
# Remove from flame.
# Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
# Add a little water to make the chutney of a spreadable consistency.
# To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
# Spread approximately 1 tablespoon of chutney evenly all over the dosa.
# Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left.
# Sprinkle a little ghee or butter.
# Roast for a minute or two.
# Remove from flame and serve immediately.
# Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.
__NOTOC__
Category:Bolivian Snacks
Category:Bolivian Vegetarian
Category:Tamarind Recipes
Category:Coconut Recipes
Category:Masala Recipes
Category:Fenugreek Recipes
Category:Asafetida Recipes
Category:Curry Recipes
Category:Fresh chile pepper Recipes
Category:Dried chile pepper Recipes
Category:Potato Recipes
Category:Clarified butter Recipes
Category:Converted rice Recipes
Category:Mustard seed Recipes
Category:Urad dal Recipes
Category:Channa dal Recipes
Category:Rice Recipes
Category:Recipes that need photos