Masale Dose

 For Dosa

Ingredients: 

Plain Rice                       1 cup
Parboiled  Rice               1 cup
White Urad Dal              1/4 cup
Methi seeds                     1/2 tbsp
Soda bi carbonate            1/2 tbspn
Ghee or oil
Salt for taste
Water for grinding

Method:

Wash the rices and dal together. Add plenty of water and methi seeds.Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining water 2-3 times. Grind to paste. Rawa - like grain should be felt in.Add soda bicarbonate and salt and mix well. Keep aside a warm place fro 8-10 hours. The consistancy of the batter should be enough to thickly coat on a spoon when dipped.

Heat the non stick tawa . Pour a  spoonful of batter in the centre, spread with the back of spoon to a thin round. Pour a tspn of ghee over it. Place a tbspn of masala in the centre.(Batate Baji, Aaloo Baji). Fold into triangle or roll to cover masala. Remove with spatula when crisp.Serve hot with chutney and sambar.

For Masala:

Ingredients:
Sliced Onions     2no.
2 large potatoes boiled and peeled
3 to 4 Green chillies
Chopped corriander leaves
1/2 tbspn each urad dal (uddina bele or black gram) cumin and mustard seeds
2 tbspn oil
1/4 tbspn turmeric
salt to taste

Method: 

Chop potatoes  and green chillies.  In a kadai heat oil and mustard seeds and urad dal let it splutter. Add onion and chillie. Fry till tender. Add turmeric, salt,  potatoes and corriander leaves. mix well . cook for 5 minutes.


For Chutney: 

Grated coconut   1/2 cup
Red chillies          3 to 4  ( you can use green chillies instead of red chillies)
tamarind  very little
Garlic            2 flakes
Ground nuts    1 tbspn (optional)
salt to taste

Grind all ingredients together to form a chutney. use very little water.

Rasgulla

Ingredients:

Milk          1 litre

Citric acid  1/2 tbspn

Sugar         1 1/2 cup

Water         4 cup

Rose essence 2-3 drops

Method:

Heat the milk and bring to boil. Cool the milk for a couple of hours. Remove the cream layer. Reheat the milk and bring to a boil. Add the citric acid dissolved in some water. stir slowly till the milk is fully curdled. keep as it is for 5 minutes. Strain the milk through a muslin cloth. Press out the excess water and romove in a wide plate. Gently knead into a soft dough. Make twelve equal sized ball of the dough.

Heat the sugar and water in a wide sauce pan.  Bring to a boil.put the ball of the dough. cover with a lid boil for 15 mintes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.