Ghee Masala Dosa

# Ghee Masala Dosa Recipe: A Delicious Delight at Mom’s Dosa

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale, where we serve authentic Indian dishes that tantalize your taste buds! Today, we’re excited to share our delectable Ghee Masala Dosa recipe. This crispy, golden dosa is filled with a spiced potato mix and served with the rich flavor of ghee, elevating its taste to the next level. Perfect for breakfast or a snack, our Ghee Masala Dosa is a favorite among our patrons. Follow this recipe for a taste of home, but remember, it may vary from what we serve at the restaurant!

## Ingredients List
### For the Dosa Batter:
– 1 cup of rice (preferably parboiled)
– 1/3 cup of split urad dal (black gram split)
– 1/4 teaspoon of fenugreek seeds
– 1/2 teaspoon of salt (or to taste)
– Water (as needed for grinding)

### For the Masala Filling:
– 2 large potatoes (boiled and mashed)
– 1 medium onion (finely chopped)
– 2 green chilies (finely chopped, adjust spice level to taste)
– 1 teaspoon of mustard seeds
– 1 teaspoon of cumin seeds
– 1/4 teaspoon of turmeric powder
– Fresh cilantro (chopped, for garnish)
– Salt (to taste)
– 2 tablespoons of oil (for cooking)

### For Assembling:
– Ghee (for cooking the dosa)

## Instructions/Steps
1. **Prepare the Dosa Batter**: Soak rice, urad dal, and fenugreek seeds in water for about 6 hours or overnight. Drain and blend into a smooth batter, adding water as needed. The batter should be slightly thick. Ferment overnight or for at least 8 hours.

2. **Make the Masala Filling**: In a pan, heat oil over medium heat. Add mustard seeds and let them crackle. Then add cumin seeds, chopped onions, and green chilies. Sauté until the onions are translucent. Add the boiled and mashed potatoes, turmeric powder, and salt. Mix well to combine and cook for a few minutes. Garnish with chopped cilantro and set aside.

3. **Cook the Dosa**: Heat a non-stick tava or griddle over medium heat. Once hot, pour a ladleful of dosa batter in the center and spread it into a thin circular shape with the back of the ladle. Drizzle ghee around the edges and directly on the top.

4. **Add the Filling**: Once the edges begin to lift and the bottom turns golden brown, place a portion of the potato masala filling in the center. Fold the dosa in half to enclose the filling.

5. **Serve**: Cook for an additional minute, allowing the dosa to crisp up a bit more. Serve hot with coconut chutney and sambar for a perfect meal.

## Cooking Time
– Preparation time: 10 minutes (not including soaking and fermentation time)
– Cooking time: 5-7 minutes for each dosa
– Total time: Approximately 12-24 hours with soaking and fermentation

## Serving Size
This recipe makes approximately 4-6 dosas, serving about 2-3 people.

## Tips and Variations
– For a gluten-free option, ensure your rice is gluten-free and omit any glutenous condiments.
– You can add grated ginger and chopped green peas to the potato filling for an extra flavor twist.
– If you like your dosa spicy, consider adding a pinch of red chili powder to the potato mixture.
– Experiment with different chutneys for dipping; mint or tomato chutneys also pair excellently with Ghee Masala Dosa.

## Disclaimer
This Ghee Masala Dosa recipe is provided as a reference and may not replicate the exact taste and technique used at Mom’s Dosa. We invite you to visit our restaurant in Cloverdale for the authentic experience of our dishes!

Enjoy making Ghee Masala Dosa at home, and let the flavors of India fill your kitchen!