|For the batter|
|Rice||1 Cup (16 tbs), soaked for 6 hours|
|Urad dal||1⁄4 Cup (4 tbs), soaked for 6 hours|
|For the filling|
|Onion||1 Small, chopped finely|
|Mustard seeds||1⁄2 Teaspoon|
|Ginger||1⁄2 Teaspoon, minced (Optional)|
|Green chillies||2 , slit lengthwise|
|Potato||2 Small, boiled, peeled, mashed|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander leaves||1 Tablespoon, chopped finely|
|For the dosa|
|Onion red chilli paste||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs) (Optional)|
1. In a blender blend the soaked rice and urad dal separately and transfer into a bowl. Add salt to taste and mix well. Set aside in a warm place overnight to ferment.
For The Filling
2. In a pan, heat oil on medium heat. Put the mustard seeds and let them splutter. Add the peanuts, curry leaves, green chillies and ginger (if using). Saute them till the peanut begins to turn brown.
3. Add the onion and continue to saute till it becomes light brown. Season with salt to taste and turmeric powder. Mix well. Put the mashed potatoes and stir well till everything is combined. Sprinkle coriander leaves, stir well and turn off the heat.
For the Masala Dosa
4. Heat a frying pan on medium heat. Grease with oil (if using).
5. Stir the batter well to mix it evenly and remove air bubbles. Pour a ladle full of the dosa batter and spread it thinly and evenly to form a circle. Cook for 2 minutes or till the batter on the top sets.
6. Drizzle a little more oil (if using) and spread the onion-red chilli paste over the dosa. Put a spoonful of filling in the center and roll the dosa like a carpet.
7. Transfer it onto a plate and repeat the same with the remaining batter.