Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.
Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.
This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.
Heat the pan always in medium or low flame spread batter and then increase flame.