MASALA DOSA

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.Grind to paste.Mix together, add salt with water to make batter.Leave in room temperature overnight.Mix onion and chilies to the thin batter.Heat pan or griddle with little ghee or oil.Spread the mix on pan in circular motion to make thin Dosa.Cook on both the sides, if desired.
Masala Filling
(Spicy Filling):Heat oil. Add mustard seed, peas, onions and spice.Fry for about 5 minutes on medium heat or/until onions are turned into golden brownAdd potatoes and mix and cook some more ServeAdd filling inside Dosa and roll. Serve hot with Chutney.

Sambar

vegetable 'oil 1.1/2tablespoons
whole dry red chillies 6
whole dry Kashmiri chillies 3
Bengal gram 1.tablespoon
asafoetida 1.cm. piece
coconut grated 1/2 cup
curry leaves 2.sprigs
coriander seeds 1/4 cup
cumin seeds 1/2.teaspoon
fenugreek seeds 1/2.teaspoon
water 5.1/2.cups
red gram 1 cup
turmeric powder 1/2.teaspoon
salt 4.teaspoon
tamarind soaked in 1 cup hot
water for 15 minutes and pulp
extracted 25 grm .
onion cut into 6 pieces 1 medium(100gms.)
drumsticks peeled and cut into
5.cm. long pieces 2

Tempering

vegetable oil 2.tablespoons
mustard seeds 1/2.teaspoon

1. Heat oil in a pan for about I minute and roast together whole chilles, Bengal gram, asafoetida, coconut, I sprig curry leaves,coriander.cumin and fengreek. seeds till coconut turns golden brown.
   
2. Grind roasted ingredients into a paste. adding a little water (1/2 cup ) from time to time.
   
3. Put 3.cups. water. red gram. turmeric powder and salt in cooker. stir.
   
4. .Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 4minutes.
   
5. .Remove cooker from heat. Allow to cool naturally.
   
6. Open cooker. Mash dal completely with back of a ladle to blend with liquid.Add ground paste,tamarind pulp ,onion, drumsticks, remaining curry leaves (I sprig) and water (2 cups). Stir.
   
7. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Reduce pressure by placing cooker in a basin of cold water for about 2.minutes. Open cooker.
   
8. For tempering, heat oil in a pan for about I minute. Add mustard seeds. When crackling. Pour over sambar. Stir. Serve hot.