Masala Dosa

A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It’s a fantastic breakfast food that’ll keep you going till lunch, when you’ll probably come back for another. (CNN ,World's fifty most delicious foods)

For Dosa

Rice -  3 cup
Black gram -11/2 cup
Cooked rice 1 cup
Fenugreek seeds - half tsp
Water
Salt

Soak the rice, black gram and fenugreek seeds overnight. Grind with required amount of water to make a thick batter . Combine well with our hand. Keep the batter in a warm place. Once the batter rises, this is ready for preparing dosa.

For Masala

Potato – 2
Carrots – 2
Ginger-garlic paste – 1 tsp.
Green Chilly – 3
Turmeric Powder – 1 tsp
Mustard seeds – 1 tsp
Curry Leaves
Salt
Oil
In a pressure cooker cook ingrdts 1-5 with salt. Then in a pan add oil, splutter
Mustard seeds, add curry leaves and then the cooked vegetables.Wait for thicken the gravy…

Method :

Make a large Dosa.Drizzle ghee on top of it and along the edges(for crispiness)

When it cooks, put the masala in it..

Roll..........................