Hutama Kitchen

She loves to cook, and this is an easy recipe for her to make by herself. Kids are not the only ones who love Pizza Nibblers. It tastes like a fresh

Masala Dosa …with potatoe stuffing, coconut chutney and Sambhar. A South Indian breakfast. Very popular and all time favourite . I make it on weekends , to have a change from the routine , and to add variety to my meals! 

Masala dosa. 
Recipe .
Rice …3 cups     U could use half measurement.
Urad dal …1 cup
Methi seeds 1 teasp
Salt 1 teasp
Method…wash and soak dal and rice in the morning. Add a teasp of methi seeds to it. 
In the evening, u grind it in your mixer, with water, making it into a smooth paste. 
Mix it well. Add salt and leave it overnight to ferment. Cover and keep in a warm place. 
Check the batter, it will rise , and be frothy. Add lil more water if required, it should be pouring consistency. 
Heat the clean tawa , pour a ladel full of batter in the center and spread it in a circle covering the tawa like a big pancake, thin layer. 
Cover with a lid for a minute if u like, spread oil with a teaspoon all around it. 
Put the potato mixture in the centre of the dosa, and fold from both sides , like an omlette. It should be golden brown in color.
If u want crispy ones add 2 tbsp sooji, mix well, and use !  Tip

 Arhar dal or toover dal… 1 cup
1 lemon sized tamarind  soaked in water. 
1/2 teasp mustard seeds
Curry leaves
Green coriander. Bb turmeric pwd..1/2 teasp
Mixed veg chopped 1 cup…carrots drumsticks, , potatoes, beans, brinjal, soinach leaves, onions. Chopped two tomatoes. 
If u can get small sambhar onions , ideal. U can add any veg of your choice. 
MTR Sambhar Powder
Wash, soak the dal for an hour. Add water, haldi pwd, salt and boil it. 
Add chopped veg and give one whistle in pressure cooker.
Remove tamarind pulp, add, to this dal. 
Add small onions whole into this. Mix well, let it come to a boil.
Add 3 tbsp MTR sambhar pwb. Mix well. Add more water if required. 
Taste it, add more salt if required . Add chopped corinder leaves. 
Tempering …
Heat lil oil, add heeng a pinch, mustard seeds, let it splutter, add curry leaves. 
Remove and add this oil to the Sambhar. 
I add few fresh curry leaves later on for the lovely fragrance ! 

For the potato filling.
1 potatoes
3 onions
2 green chillies
1/4 teasp turmeric
1/2 tsp mustard seeds
Sprig of curry leaves
Small piece of ginger.  Red chilli pwd ..1/4 tsp.
Chana dal bhuni . Or raw 1 tbsp
Boil and roughly mash the potatoes.
Chop onions lengthwise.
Heat oil..2 tbsp..add the chana dal and mustard seeds. Let it crackle.
Add chopped onion, grated ginger, chopped green chillies. Cook for 5 mts. 
Mix. Add turmeric, curry leaves, chilli pwd, add the mashed potatoes. Mix well. Add salt. Cover cook for 5 mts. Its ready ! 
Fresh coconut chutney . 
Take one coconut, take out the water. 
Grate or cut into small pieces. Put it in a blender jar. 
Add 1 teasp Jeera whole, green chillies 2 , salt, ginger piece , onion 1 chopped, 
Add water and grind it to a fine paste. 
People add lil curd too to this. Or phooli chana dal or chutney dal . 
Temper with curry leaves and mustard seeds. 


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