Multigrain Masala Dosa

Ingredients

• Dosa batter
• Potato stuffing: 2 cups boiled potatoes
• Potato stuffing: 4 tbsp oil
• Potato stuffing: 1 tsp mustard seeds
• Potato stuffing: 1/2 tsp jeera seeds
• Potato stuffing: 2 medium onions, sliced
• Potato stuffing: 15-20 curry leaves
• Potato stuffing: 2-3 green chilies
• Potato stuffing: ginger, grated
• Potato stuffing: 1 tsp turmeric powder
• Potato stuffing: 1 tsp chana dal
• Potato stuffing: 1/2 tsp urad dal
• Coconut chutney: 1 cup freshly grated coconut
• Coconut chutney: 1/2 cup roasted gram dal
• Coconut chutney: 2-3 green chillies
• Coconut chutney: a few coriander leaves
• Coconut chutney: a small amount of tamarind
• Coconut chutney: 2-3 cloves garlic
• Coconut chutney: 1-inch ginger
• Coconut chutney: urad dal, mustard seeds, curry leaves
• Coconut chutney: salt to taste, 1/4 tsp sugar, 1/2 cup water

Method

1. 1

   For the dosa: in a large bowl, mix the flours, salt, sugar, and about 3/4 cup water to make a lump-free batter, not too thick or thin.

2. 2

   Heat a non-stick pan on medium heat. Sprinkle water, pour a generous amount of batter and spread into a circle. Add 1/2 tsp oil around the edges and cook 1 minute on low-medium flame, then flip and cook the other side.

3. 3

   For the potato stuffing: heat a pan with 2-3 tbsp oil (low-medium flame). Add mustard seeds, jeera, chana and urad dal; fry 30 seconds. Add chili, grated ginger, curry leaves; fry another 30 seconds. Add turmeric powder, then boiled and mashed potatoes; mix gently. Cover and cook 2-3 minutes on medium flame.

4. 4

   For the coconut chutney: blend grated coconut, green chilies, ginger, garlic, roasted gram dal, coriander, tamarind, sugar and salt with a bit of water to a fine paste.

5. 5

   Temper with mustard seeds, urad dal, and curry leaves in hot oil until the seeds crackle, then pour over the chutney and mix well.

6. 6

   Serve the dosa hot with the potato stuffing and coconut chutney.