Chennai Masala Dosa

Chennai Masala Dosa is a popular South Indian dish that originated in Chennai (formerly known as Madras), a city in Tamil Nadu, India. 

It is a variation of the traditional dosa, a fermented rice and lentil crepe, but with a flavorful potato filling known as "masala."

To prepare Chennai Masala Dosa, you will need to follow these steps:

Ingredients:

For Dosa Batter:

- 2 cups parboiled rice

- 1/2 cup urad dal (split black gram)

- 1/2 cup poha (flattened rice)

- 1/2 teaspoon fenugreek seeds (methi seeds)

- Water for soaking

- Salt to taste

For Masala Filling:

- 3 to 4 medium-sized potatoes, boiled and mashed

- 1 onion, finely chopped

- 2 green chilies, finely chopped

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- A pinch of asafoetida (hing)

- Few curry leaves

- 2 tablespoons oil

- Salt to taste

For Chutney:

- 1 cup grated coconut

- 2 green chilies

- A small piece of ginger

- 1 tablespoon roasted chana dal (daria dal)

- Salt to taste

- Water as needed

For Tempering:

- 1 tablespoon oil

- 1/2 teaspoon mustard seeds

- A few curry leaves

Instructions:

1. Dosa Batter:

   - Rinse the rice, urad dal, poha, and fenugreek seeds separately.

   - Soak them in enough water for at least 4-6 hours or overnight.

   - Drain the water and grind the soaked ingredients together in a blender to make a smooth batter.

   - Transfer the batter to a large bowl, add salt, and mix well.

   - Cover the bowl and let it ferment in a warm place for about 8-10 hours or overnight until the batter rises and doubles in volume.

2. Masala Filling:

   - Heat oil in a pan and add mustard seeds. Let them splutter.

   - Add cumin seeds, curry leaves, and asafoetida. Sauté for a few seconds.

   - Add chopped onions and green chilies. Sauté until the onions turn translucent.

   - Add turmeric powder and sauté for a minute.

   - Add the mashed potatoes and salt. Mix well to combine all the ingredients.

   - Cook for a few minutes until the flavors blend together. Remove from heat and keep it aside.

3. Chutney:

   - In a blender, add grated coconut, green chilies, ginger, roasted chana dal, and salt.

   - Blend them together, gradually adding water to make a smooth chutney paste.

   - Transfer the chutney to a serving bowl.

4. Making Dosa:

   - Heat a dosa tawa or non-stick griddle on medium heat.

   - Take a ladleful of dosa batter and spread it in a circular motion on the tawa to form a thin dosa.

   - Drizzle some oil or ghee around the edges of the dosa.

   - Cook the dosa on medium heat until it turns golden brown and crisp.

   - Spoon some masala filling on one side of the dosa and fold it over to make a half-moon shape.

   - Remove the dosa from the tawa and place it on a serving plate.

5. Tempering:

   - Heat oil in a small pan and add mustard seeds.

   - Let the mustard seeds splutter, then add curry leaves and sauté for a few seconds.

   - Pour the tempered oil over the prepared chutney and mix well.

Your Chennai Masala Dosa is now ready to be served hot with coconut chutney and sambar.  Enjoy!