Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling)
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Ingredients

  • 2 cups parboiled rice
  • 1 cup uncooked rice
  • 1 cup split Urad Dal (split black gram)
  • 1/2 teaspoon fenugreek seeds
  • salt
  • oil (for frying)
  • ghee or clarified butter (while setting up the final product -- the masala dosa)
  • 3 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon gram dal
  • 1 teaspoon black gram dal
  • 2 medium onions, finely chopped
  • 4 green chilies, finely chopped
  • 1 inch ginger, finely chopped
  • 2 sprigs curry leaves, finely chopped
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 1/8 lbs potatoes, boiled,peeled,chopped
  • salt
  • coriander leaves, finely chopped (use about one handful)
  • 1 lemon, juice of (optional)
  • 2 teaspoons oil
  • 1 pinch asafetida powder
  • 3 dried red chilies
  • 1 1/2 tablespoons split Urad Dal (split black gram)
  • 1/2 coconut, grated
  • salt
  • tamarind pulp (use a lemon-sized ball)

Instructions

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