Masala Dosa

Ingredients:
For Batter
• Plain rice: 1 cup
• Parboiled rice: 1 cup
• White udad dal: 1/4 cup
• Methi (fenugreek) seeds: 1/2 tsp.
• Ghee or oil: 10-12 tsps. as preferred
• Water: for grinding
For masala:
Ingredients
• Onions in vertical slices: 2 large
• Potatoes boiled and peeled: 2 large
• Green chilies: 4-5
• Chopped coriander: 1 tbsp.
• Cashews halved: 8-10
• Urd dal, cumin & mustard seeds: 1/2 tsp. each
• Oil: 2 tbsp.
• Turmeric: 1/4 tsp.
• Salt to taste
Directions:
Masala
1. Chop potatoes coarsely. Chop green chillies.
2. Heat oil, add cashews and brown lightly.
3. Add dal, seeds and splutter.
4. Add chillies and onions. Fry till tender.
5. Add turmeric, salt, potatoes, coriander.Mix well.

Batter
1. Wash the rices and dal together.Add plenty of water and methi seeds.Allow to soak for 7-8 hours or overnight.
2. Rewash the rice by draining the water 2-3 times.Grind to a paste add  salt and mix well.Keep aside in a warm place for 8-10 hours.
3. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
4. Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.
5. Place a tbsp. masala in the centre.Fold into triangle to cover masala.Remove with spatula when crisp.
6. Serve hot with chutney and/or sambar.