Indian recipe – masala thosai

Par Boiled rice – 2 cups
Raw rice – 2cups
Urud Dal – 1 cup
Fenugreek seeds – 1 tsp

Rinse the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps) into a very fine flour.Add salt and keep it aside (to get sour)for 12 hours.
Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a round shape.Turn it over so that both sides are cooked well.When it is almost cooked spread a teaspoon of Coconut chutney over it.Place some Potato curry and roll the dosai on both sides and move it to a plate.

Coconut chutney
Grated coconut – 1 cup, green chillies – 2, salt – 1/4 tsp, asafoetida – a pinch. Add a pinch of tamarind and grind into a thick paste. Splatter with mustard seeds and urud dal. While grinding, 3 tsp of pottu kadalai or roasted peanuts can be added if required
Potato curry
Potatoes – 1/2 kg, onions – 100g, green peas – 100g, mustard seeds – 1 tsp, urud dal – 1 tsp, green chillies – 3 small, curry leaves – 1 twig, salt – 1/2 tsp.
Boil the potatoes fully, peel and mash them. Heat some oil and add mustard seeds and urud dal.Add finely cut onions, fresh green peas and fry until the onions turn transparent. Add some fine pieces of green chillies and add the mashed potatoes, salt and fry.Add some curry leaves


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