Masala Dosai

Ingredients
Fine sooji (semolina) 8 oz
Water ¾ pint
Curd 2 tsp
Salt a pinch
Bicarbonate of soda ½ tsp


For filling
Potatoes 4
Onions 3
Green chilies 2
Turmeric powder ¼ tsp
Mustard seeds ½ tsp
Curry leaves a sprig
Ginger a small piece
Salt to taste
Oil 2 tbsp


Method
- Soak the sooji in water adding curd and soda bicarbonate. Blend well with an eggbeater until a creamy batter is formed.
- Leave batter in the mixing bowl overnight. Next day, boil 2 onions together with the potatoes till done. Peel and mash the potatoes and slice the onions.
- Mix together adding salt. In a saucepan, heat 2 tbsp oil and cook mustard seeds till they begin to crackle, and then add the remaining onion finely sliced, chopped ginger and the remaining spices. Fry till the onion is golden brown.
- Then add the potato mixture and blend thoroughly. Fry for 5 minutes and keep aside. Place a tava on the fire and spread with ghee.
- Pour 2 large spoonfuls of the batter in the center of the tava and spread it in circle with a spoon to cover the tava like a pancake.
- Cover with a large lid for a minute to cook. Remove the lid and place a spoonful of the potato mixture in the center of the dosai.
- Fold like an omelets, put a little ghee on the sides of the tava turn the dosai over and fry till crisp.
- Serve with coconut chutney.