Multi Daal Masala Dosa with Beets filling And Tomato Chutney

Masala Dosa is one of the favorite meals of my family.  No one complaints when I make it for breakfast, lunch or dinner.  Its my to go meal during lent period.

Crispy Masala dosa with different kind of filling is very common.  The spicy filling with potatoes, carrot and beet root is a good combo with daal dosa.  The multi daal dosa also has good amount of protein.  But the high amount of protein makes it stick to the pan.  So for the easy release, we have to add the rice flour to the batter just before preparing the dosa.  A thin batter will help in spreading the dosa evenly and makes it crispier.

Ingredients

Dosa Batter

1/2 cup - idli rice

1/2 cup - urad daal

1/2 cup - masoor daal

1/2 cup - chana daal

1/2 cup - mung daal

1 tsp - fenugreek seeds

3 cups - daal water

1 tsp - salt

1 cup - fine rice flour for appam (needed to add it to the batter before preparing dosa)

Directions:

Batter

• Wash the daal and rice and add fenugreek seeds to it.  Soak it in 5-6 cups of water for 6-8 hours.
• Drain the soaked daal and rice mix and reserve 3 cups of water.
• Grind the soaked daal and rice in the reserved water into a smooth batter.  Add salt and mix well.  Cover and let it ferment for overnight. 

Filling

1 - medium size beets peeled and cut into small pieces

1 - medium sized carrot peeled and diced

3 - big potatoes peeled and cubed

1 cup - water

1 - medium sized onion chopped

3 - cloves garlic chopped

1/2 inch - ginger chopped

3 - 4 - hot green chilies chopped

1/2 tsp - turmeric powder

1/4 cup - chopped cilantro

1 sprig - fresh curry leaves

1 tsp - urad daal

1/2 tsp - mustard seeds

2 tbsp - coconut oil

salt to taste

Directions

• Pressure cook potatoes, carrots and beets with 1 cup of water till 3 whistles blows.  Once the pressure subsides, smash the vegetables.
• Splutter mustard seeds in coconut oil in a pan.  Add the urad daal and fry till it gets light golden brown color.  Add the onions, ginger, garlic and green chilies and cook till onions are translucent.
• Add turmeric powder, tear the curry leaves and add to it and cook for a minute. Add the mashed vegetables and salt and mix well.  Cook till the moisture is absorbed well.  Adjust the salt and add the cilantro.

Tomato Chutney

4 - medium sized tomatoes chopped

1/2 - medium sized onion chopped

3 - dry red hot chilies

1 tsp - size tamarind

1 tsp - urad daal

1/2 inch - ginger chopped

1 tbsp - coconut oil

salt to taste

Tadka

1 tsp - urad daal

1/2 tsp - mustard seeds

1 tbsp - coconut oil

1 - small shallot chopped

few curry leaves

Directions:

• Sauté onions, urad daal, ginger and dry chilies in the oil .  Add tomatoes and salt and cook till mushy.  Add the tamarind and cook for a minute.  Let the mix cool.  Blend it to a smooth paste.  Prepare the tadka by spluttering mustard seeds and urad daal in the oil.  Add the onions and curry leaves and fry till golden brown.  Add the tadka over the chutney.

Masala Dosa

• For each cup of batter, add 1 tbsp of rice flour and 1/4 cup of water and mix well.
• Heat up a cast iron dosa pan or a non stick pan.  Spread 1/2 cup of batter evenly on the pan to make dosa.  Apply ghee or coconut oil on the dosa.  Once the dosa starts to crisp, add 2 tbsp of filling in the middle of the dosa and spread in the center.  Fold the dosa from 3 sides into the center to create a triangle.  Prepare rest of the dosa.
• Enjoy them while they hot and crisp with tomato chutney.