Erra Kaaram Masala Dosa

Dosa batter - Wash 4 cup of Rice, a cup of Urad Dal, 1/3 cup of Chana Dal, 1/3 Cup of Moong Dal, 1/3 cup of Toor Dal, 1 tsp of Methi Seeds together and soak them for 6-8 hrs or overnight. Next day morning soak a cup of Poha for an hour before starting the grinding process of the batter. Grind everything together to a smooth paste in the wet grinder for better results. Let it ferment for 9-10 hrs at room temperature.

Pappulu Podi -

Grind ¼ cup of roasted split chickpeas/putnala pappu, ¼ tsp of Cumin Seeds, a crushed garlic flake (optional), 2 dry red chilies (de-seeded), 1 tsp of Dry Coconut Powder (optional), Salt to taste to a fine powder and store in an air-tight container. Serve with rice and ghee, sprinkle over idlis with a dollop of ghee or sprinkle some of this podi over stir-fry dishes like beans/capsicum.
Erra karam - Heat a tsp of Oil in a pan; saute a large sliced Onion, 4 Red chilies and 3 Garlic flakes for 3 minutes. Remove and cool. Grind the sautéed mixture along with a tsp of Tamarind Paste and Salt to a fine paste.

Potato Curry:3 big potatoes, peeled and cooked
½ cup of boiled green peas (optional)
1 carrot boiled and cubed (optional)
1 inch piece of fresh ginger, minced
3 green chilies slit lengthwise
1 big onions finely sliced
¼ tsp turmeric powder
salt
2 tbsp oil
¼ cup water
For tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
10 curry leavesMash potatoes roughly into lumps with hand. Heat 2 tbsp of oil in a cooking vessel. Add the mustard seeds and let them splutter. Lower heat, add cumin seeds, urad dal, channa dal, curry leaves and fry till light brown, approx 10-15 seconds. Add curry leaves, chopped green chillis and minced ginger. Mix and immediately add the sliced onions. Fry till transparent, add turmeric and salt. Now add the mashed potato lumps, boiled peas and carrots. Mix, sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes. Turn off heat and adjust salt.


Dosa batter - Taste and Salt to the Batter as needed. Pour a ladleful of dosa batter in the centre of the hot tava and spread the batter with the back of the ladle to form a thin circle. Drizzle oil along the edges of dosa and let it cook on medium heat for 2-3 mts. Now take a tbsp of the erra kaaram and spread with a spatula all over the open side of the dosa. Next spread a tsp of melted butter all over.
Now sprinkle some of the pappulu podi all over the dosa and finally spread potato masala. Don’t flip the dosa. Just fold over and serve hot.