Collect required ingredients, keep them within your reach
Soak rice, dhal, and fenu Greek in water-- about 4 hours
Grind to make a smooth paste, ferment overnight at room temperature or
add yeast to the batter, ferment for a few hours in a warm place
add salt to taste.
Stuffing Masala: Over medium heat in a skillet, in hot oil temper mustard, fennel and asafetida. Stir in curry leaves, ginger, chile, turmeric and onion. Sauté onion until brown. Stir in garlic and tomato, Continue cooking over medium heat -4-5 minutes. Add garam masala. Stir in peas and carrots-about 4 minutes.
Cook potatoes in a pressure cooker. Peel the cooked potatoes. Mash the cooked potatoes with your fingers and add to the rest in the skillet; mix thoroughly. Stir in salt and chopped cilantro. Masala stuffing is ready. For each dosai use 1cup masala stuffing.
Make dosai over medium high heat. Grease a skillet. I dip paper towel in sesame seed oil to grease the skillet (I use pre seasoned cast iron skillet). Spread a cup of fermented batter using a ladle. You may use the bottom of a cup for spreading the batter as they do in the restaurant. Make it thin for a crispy dosai. Do not cover for crispy dosa. Cover for soft dosa. Cook both sides. Turn over the dosai after a minute or so to cook the other side, remove from the skillet when done.
On each dosa place 1c masala stuffing and fold. Mouth watering masala dosa is ready.
Taste before serving.
Serve with your favorite chutney-coconut, mint or tomato chutney, sambar or idli powder.
