Ingredients

• 1 cup - plain rice
• 1 cup - parboiled rice.
• 1/4 cup - white urad dal
• 1/2 tsp- methi (fenugreek) seeds
• 1 /2 tsp - soda bicarbonate
• 1/2 cup - curd
• 10-12 tsps. - ghee or oil as preferred
• water for grinding

How to Make Masala Methi Dosa

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Re-wash the rice by draining the water 2-3 times.
• Grind to a paste.
• Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours. Beat the curd well.
• Add to batter, add more water if required.
• The consistency of the batter should be enough to thickly coat on a spoon when dipped.
• Heat iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour 1 tsp of ghee or oil over it. Spread chutney over dosa.
• Place 1 tbsp masala in the centre.
• Fold into triangle to cover masala.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.
• For masala:
• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes, coriander.
• Mix well.
• Chutney spread:
• 1/2 cup grated coconut
• 4 red chillies or 1 tsp red chilli powder
• 1 long bean tamarind
• 2 flakes garlic
• 1 tbsp groundnuts
• salt to taste
• Grind all ingredients together to form a firm chutney. Use very little water.