Masala Dosa

Ingredients:

For dosa:

• 1 cup urad dal
• 2 cups rice
• 1 tsp fenugreek seeds

For filling:

• 3 big potatos, peeled and cooked
• ½ cup of boiled green peas
• 1 inch piece of fresh ginger, peeled and minced
• 3 green chillis slit lengthwise
• 2 big onions sliced thin and long
• ¼ tsp turmericsalt
• 2 tbsp oil
• 1/4 cup water
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves

Preparation process:

For dosa dough:

• Soak urad dal, rice and fenugreek seeds for 7-8 hours.
• Grind to a fine paste adding water.
• Put it aside for overnight with lid for fermentation. Next day mix the batter well adding salt. The batter is ready for making dosas.

Potato curry for filling:

• Mash potatoes roughly into lumps with hand.
• Heat 2 tbsp of oil in a pan. Add the urad dal,channa dal, mustard seeds, cumin seeds and let them splutter and add curry leaves and fry till light brown.
• Add chopped green chillis and minced ginger. Mix and immediately add the sliced onions.
• Fry till transparent,add turmeric and salt. Now add the mashed potato lumps and boiled peas. Mix and sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes.Turn off heat and adjust salt.

Prepare masala dosa:

• Heat a griddle. Grease the griddle with oil. Pour one ladle full of batter over the griddle.
• Spread the batter from the bottom of the ladle evenly making circles.
• Drizzle oil around the edges of dosa and let it cook on medium heat. The dosa should turn light brown. The dosa generally takes 4-5 minutes to cook on medium heat.
• Spread potato curry filling in the center of the dosa and fold it towards the center such that it covers the potato curry.
• Similarly fold the other side also such that it covers the potato curry.
  Serve hot with sambar, coconut chutney or peanut chutney.

Ginger(Allam) Chutney

Ingredients:

• Ginger(allam): 250 gm
• Tamarind(chintapandu): 500 gm
• Jaggery(bellam): 200 gm
• Red chilli powder: 1 tbsp
• Methi powder: 1 tbsp
• Mustard seeds: 1 tbsp
• Cumin Seeds: 1 tbsp
• Urad dal: 1 tbsp
• Chana dal: 1 tbsp
• Red chilli powder: 1 tbsp
• Oil as required
• Salt as required

Preparation Method:

• Soak tamarind in water of about 350ml.
• Peel and cut ginger into small pieces.
• Grate the jaggery and keep it aside.
• Now grind the tamarind,ginger,red chilli powder and methi powder into a fine paste.
• Then add the grated jaggery and grind for some more time.
• Dont add any water.Be sure that all the ginger pieces have been ground fine.
• Now add some oil in a pan ,add mustard, cumin,chana dal and urad dal till dal get golden brown.
• When the Mustard seeds splutter add the ground paste to it and fry for a few seconds.
• Tastes great with dosa,idli and also with hot rice, ghee.

Mullangi(Radish) Chutney

Ingredients: 

• Medium sized Radish (Grated): 2
• Green Chillies: 7
• Tamarind paste: 2 tbsp
• Garlic: 2 cloves
• Cumin seeds: 2 tsp
• Red Chilli: 1
• Urad Dal: 1/2 tsp
• Mustard seeds: 1/4 tsp
• Cmin seeds: 1/4 tsp
• Pinch of asafoetida 
• Curry leaves: 8-10
• Coriander: finely chopped
• Oil as required
• Salt to taste

Preparation Process:

• Fry th green chillies in 1/2 tbsp of oil and set aside.
• In the same oil fry grated radish for 5 min.
• Grind all the ingredients together with chillies and radish.
• For seasoning fry the ingredients red chili, urad dal, mustard, cumin,curry leaves asafoetida and add it to the chutney.
• Serve with the coriander.

Andhra Raw Mango Chutney

Ingredients:

• Fresh green raw mangoes: 4
• Fresh grated coconut:1 cup
• Green chillies: 4
• Mustard seeds:1 tsp
• Cumin seeds: 1 tsp
• Fresh curry leaves:8-10
• Asafoetida:1 big pinch
• Split black gram:3/4 tsp
• Dry red chilli:1
• Coriander leaves: finely chopped
• Oil as required 
• Salt to taste

Preparation Process:

• Saute the green chillis in a tsp of oil for a few seconds.
• Peel the skin of mangoes and cut into pieces.
• Grind sauted green chillies, mango pieces, grated coconut and salt to a coarse paste by adding little water.
• Heat oil in a pan and fry the seasoning ingredients like red chili, musatrd, cumin, black gram, curry leaves. Turn off heat and pour immediately to the ground mango-coconut pachadi and combine.
• Garnish with chopped coriander leaves.
• Serve with hot rice and ghee, dosas and idlis.