Re: Masala dosa recipe?
Yes, the ratio of rice to dal (2:1) given in her recipe is the one we use as well. For a crispier dosa, increase the rice by a little more. Also, if you use old rice, you get better results than if you use new rice. Or, as Muniya said, get the batter from the refrigerated section of the indian grocery store.
A cast iron tava gives better results than a non stick tava, however be sure to season the iron tava properly (sprinkle salt water on a hot iron tava, then wipe it clean with a cloth dipped in oil - or an onion, as indira from nandyala.org did)
to make the potato sabzi for masala dosa, the trick to a delicious potato filling is to use enough oil and lots of onion (say a little less than the qty of potatoes). heat a generous qty of oil, add 1 tbsp channa dal, wait for it to become red, add raie (black mustard seeds), then add karipatta, some slices of ginger, 1/4 tsp haldi, then add chopped onion and let it fry til it becomes translucent. add salt, tomatoes if desired, finally add boiled potatoes cut into big cubes. mix well, mashing the potatoes slightly. garnish with chopped fresh dhaniya. (the potatoes should be glistening, otherwise u haven’t added enough oil).