Recipe Masala Dosai

3 ½ cups rice
1 cup black gram dal
Oil
Salt to taste

For masala

½ kg potatoes
5 onions
8 green chilies
1 sprig curry leaves

Soak rice and dal separately in water for 4 hours and grind them separately to a fine paste. Add salt and mix the two batters well. Leave the batter over night. Heat the tava. Pour a ladle full of batter on the tava and spread it thinly. Pour a spoonful of oil or ghee around it. When cooked turn over the other side. Your Dosa is ready. Now we will see the preparation of masala. heat oil in a copper bottom vessel or tava add mustard seeds, black gram dal and green chilies. When brown add chopped onions and curry leaves. Fry till onion are golden. Add boiled smashed potatoes, salt and a little water. Mix well and cook on a low flame for a few minutes. Put a spoonful of masala on each dosai and fold it. Serve hot with Chutney or Sambar.

Recipe Rawa Upma

6 cups water
2 tbsp ghee
3 cups rawa
Salt to taste

Roast rawa on a low flame till light pink in color and set aside. Heat oil. Add 1 ½ mustard seeds, 1 ½ tsp black gram dal, 1 ½ tbs Bengal gram dal, 3 red chillies. When they are brown, add cashewnuts, 6 green chillies, ginger, curry leaves. Fry for a couple of minutes and add 6 cups of boiling water and salt. Add rawa and belend so that no lumps form. Add ghee and mix well. Serve hot with chutney or sambar.