Masala dosa

Ingredients

For Dosa:

1 cup Urad Daal
3 cups Idli rice
1/2 tsp Fenugreek seeds
Salt to taste

For Potato Curry:

4 medium boiled potatoes
1 medium green chilli chopped finely
1 inch ginger grated
1 tsp urad daal
1 tsp chana daal
1 tsp cumin seeds
1 tsp mustard seeds
2 Tbsp oil
1 tsp Turmeric powder
1 medium onion sliced
1 sprig of curry leaves
salt to taste

Recipe

The batter:

Soak urad daal, Fenugreek seeds together in bowl of water and rice in another bowl for 4 hours. Grind them together into smooth paste, cover and leave it in a warm place to ferment(should double in volume) overnight. Once the batter ferments mix well and the batter should have the consistency as shown in the picture.

If the batter is too thick, add water. Finally add salt and mix well.Keep aside

The potato curry:

Take a pan and heat it up. 

Add oil,once the oil is warm, add the chana daal and fry till it changes color to light brown. Add urad daal,cumin seeds, mustard seeds. Once they Splutter, add curry leaves, ginger, green chilli, onion, and turmeric. Fry till the onions turn translucent. Add salt. Mash the potatoes and add it to the above mixture.Mix well. The potato curry should look something like in the picture.

The masala dosa:

Heat a lightly oiled griddle or frying pan.
Pour a ladle full of batter on the griddle and make a thin crepe.
Once the crepe has dried a bit, add oil all over the crepe and to the edges.
Once the crepe starts turning brown, remove it onto a plate.
Serve hot with the potato curry and chutney of your choice.

Cabbage potato curry

Cabbage Potato Curry

Ingredients

1 small Cabbage chopped
1 big potato chopped into bite size pieces
2 table spoons of tomato paste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
1 tea spoon of cumin powder
1/2 tea spoon of Garam masala
chopped coriander for garnishing
1/2 cup water
1 table spoon of olive oil/canola/vegetable etc.
salt to taste

Recipe

Heat up a pan.
Add oil of your preference to the pan and warm it up.
Add the chopped cabbage and potato pieces.
Saute for 2 minutes.
Take the tomato paste in a small cup. Add some water to it.This is to make it less dense and it is easier to mix in.
Saute for another 2 minutes.
Add the red chilli , turmeric , cumin powder,  and salt to taste. Mix well.
Saute for a minute.
Add the remaining water into it, mix well. Cover it and cook till the vegetables look done. Make sure to keep an eye on the curry so that it does not get burnt, the heat settings may vary.Add some more water if needed. It took me around 10 minutes on medium heat for the potatoes to get cooked.
Garnish with chopped cilantro.
Serve with hot rice or phulka.