2 Ways Dosa

 Bread Masala Dosa

Servings - 2 - 3

INGREDIENTS
Bread slices - 4
Semolina - 90 grams
Rice flour - 2 tablespoons
Salt - 1/2 teaspoon
Yogurt - 80 grams
Water - 250 milliliters
Oil - 2 teaspoons
Cumin - 1 teaspoon
Mustard seeds - 1 teaspoon
White lentils - 1 teaspoon
Curry leaves - 5 - 6
Green chili - 1 teaspoon
Onions - 85 grams
Turmeric - 1/4 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Boiled mashed potatoes - 700 grams
Water - 200 milliliters
Butter
PREPARATION
1. Take 4 bread slices and cut it’s edges.
2. Cut it into small pieces and transfer this into a bowl, add 90 grams semolina, 2 tablespoons rice flour, 1/2 teaspoon salt, 80 grams yogurt, 250 milliliters water and mix it well.
3. Soak for 20 - 25 minutes.
4. Heat 2 teaspoons oil in a pan, add 1 teaspoon cumin, 1 teaspoon mustard seeds, 1 teaspoon white lentils, 5 - 6 curry leaves, 1 teaspoon green chili and stir for 1 - 2 minutes.
5. Then, add 85 grams onions and fry till translucent or until it turns golden brown in color.
6. Add 1/4 teaspoon turmeric and stir well.
7. Add 1/4 teaspoon red chili, 1 teaspoon salt and mix it well.
8. Now, add 700 grams boiled mashed potatoes and mix it well.
9. Cook for 7 - 10 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Take the soaked brad slices mixture and transfer this into a blender, add 200 milliliters water and blend it into a smooth batter.
12. Pour a ladle full of dosa batter and spread gently.
13. Spread butter on it.
14. Cover it with lid and cook for about 1 - 2 minutes on medium heat.
15. Open the lid and add the prepared mixture on it.
16. Scrape the dosa from sides and fold it completely.
17. Serve hot with sambar and coconut chutney.

Coconut Rava Masala Dosa

Servings - 2 - 3

INGREDIENTS
(For Stuffing)
Water - 1 litre
Potatoes - 600 grams
Oil - 15 milliliters
Mustard seeds - 1/2 teaspoon
Ginger - 1 teaspoon
Green chili - teaspoon
Curry leaves - 5 - 6
White lentils - 1 teaspoon
Split bengal gram - 1 teaspoon
Onions - 160 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons

(For Dosa Batter)
Semolina - 210 grams
Rice flour - 155 grams
Coconut - 1 tablespoon
Salt - 1/2 teaspoon
Green chili - 1/2 teaspoon
Yogurt - 85 grams
Coriander - 1 tablespoon
Water - 300 milliliters
Oil - for brushing
Coconut - to taste

PREPARATION
(For Stuffing)
1. Take a pressure cooker, add 1 litre water, 600 grams potatoes and cover it with lid.
2. Cook till you hear 3 whistles.
3. Remove it from heat. Drain and peel the potatoes.
4. Heat 15 milliliters oil in a skillet, add 1/2 teaspoon mustard seeds, 1 teaspoon ginger, 1 teaspoon green chili and saute for 2 - 3 minutes.
5. Then, add 5 - 6 curry leaves, 1 teaspoon white lentils, 1 teaspoon split bengal gram and stir for 2 - 3 minutes.
6. Now, add 160 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 1/4 teaspoon turmeric and stir well.
8. Now, add the boiled mashed potatoes in it and mix it well.
9. Add 1 teaspoon salt, 2 tablespoons coriander and mix it well.
10. Cook or 5 - 7 minutes on medium heat.
11. Remove it from heat and keep aside.

(For Dosa Batter)
1. In a mixing bowl, add all the ingredients except oil and coconut and mix it well to make a batter.
2. Rest the batter for 5 minutes.

(Rest of the Preparation))
1. Brush the pan with oil.
2. Pour a ladle full of dosa batter and spread gently.
3. Then, add the prepared mixture on it.
4. Top with coconut.
5. Scrape the dosa from sides and fold it completely.
6. Serve hot with sambar and coconut chutney.