Special Onion Masala Dosa with chutney and sambar

A special treat for all of you...:-)

Ingredients:

1 cup urad dal(black gram)(soaked and grind)
2 1/2 cup rice(soaked and grind)
500gm aloo(Boiled ,peeled and smashed)
2 onions(chopped)
1 carrot(peeled , grated)
4 green chilli(chopped)
1'' ginger(chopped)
1/2 cup coconut(grated)
1 capsicum(sliced)
1/2 cup Paneer(grated)
1 tsp cumin seeds
1 tsp mustard seeds
2 tsp chana dal
1/2 tsp turmeric powder
Red chilli powder
Few curry leaves
Few coriander leaves
Few Cashew nuts and Raisins
Oil/ghee/butter
salt


Method:

Grind the soaked dal and rice to a fine paste and keep aside (by adding salt and soda) for 4 hours for formenting.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Masala:
Take oil into a pan, add cumin seeds,mustard seeds and chana dal.
Fry till it becomes light brown.
Add curry leaves and then add 1/2 of onions, ginger and green chillies.
Stir fry for 2-3 minutes.
Then add aaloo,carrot,capsicum,paneer, salt,turmeric powder.
Stirr fry and mix properly...
Mix coriander leaves(chopped),grated coconut, cashew and raisins.

Dosa:

Take a tawa and heat for 4-5 minutes.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp of ghee or oil over it.
Spread red chilli powder over dosa.
Place a tbsp masala in the centre with the remaining onions.
Fold or roll it to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and sambar.

Chutney:

1 cup chana dal(soaked over night and fried)
1 cup coconut(grated)
salt

Tempering:
1 tsp cumin seed
1 tsp mustard seed
Few curry leaves
1 dry red chilli

Method:
Grind the chana dal and coconut in to a coarse paste.
Tempering:
Take oil in to a pan...add all the ingredients for tempering and fry till they splutter...

Add the tempering & salt with the paste and mix well..