Ingredients

• 1.5 cups - rice (boiled)
• 1.5 cups - rice (kolam)
• 4 to 5 tbsp - rava
• ¾ cup - urad dal
• 150 gm - butter (for frying the dosas)
• 2 tsp - fenugreek seeds
• salt to taste
• For Masala Filling:
• 6 to 8 potatoes (boiled and diced)
• 200 gm - green peas (shelled)
• 8 to 10 cashew nuts
• 4 tbsp - oil
• 1 tsp - mustard seeds
• 2 tsp - black gram dal
• 4 to 5 green chilies
• 2 to 3 onions (sliced)
• 2 tsp - chili powder
• 1 tsp - turmeric powder
• 4 to 5 tsp - grated coconut
• 1 sprig curry leaves
• 1 small bunch coriander leaves
• 1 tsp - jeera
• oil for frying cashew nuts
• lime juice to taste
• salt to taste

How to Make Masala Dosas

• Clean the rice and dal and soak together in water for 6-8 hours.
• Wash the rice and dal, add the fenugreek seeds and grind with a little water.
• Add salt to the dough and leave to ferment for 8-10 hours.
• Before frying the dosas add 4-5 tbsp of rava to the dough. Mix well.
• Make the dosas on a non-stick tava to get best results.
• Heat a non-stick tava, put in a spoonful of dough and spread on the tava to make dosas.
• Put 1 tbsp butter on the dosa and fry till crisp.
• Before serving put 2 tsp of masala on the dosa, fold and serve hot with chutney.
• For the Masala Filling:
• Heat the oil and fry the cashew nuts and set aside.
• Boil the potatoes and cut them into pieces.
• Boil the peas.
• In a vessel heat 4 tsp of oil and add the mustard seeds and black gram dal.
• When the mustard seeds start to splutter, add the cumin seeds, green chilies, green chilies and sliced onions.
• Fry till the onions turn pink.
• Add the potatoes, green peas, salt, chili powder, turmeric powder and a little water. Mix well.
• Now add the lime juice, grated coconut and curry leaves and lastly garnish with coriander leaves (finely chopped) and fried cashew nuts.