Masala Dosha

Ingredients

Rice 3 cups
Urad Dal 1 cup
Chana Dal 1 tsp
Fenugreek 1 tsp
Onion 1
Green cilli 3 chopped
Mustard seed 1/2 tsp
Chilli powder a pinch
Pottato boiled and mashed 2
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Cury leaves 1 strip
Coriander leaves chopped 1 tsp
Salt as per taste



Directions

Wash and soak urad dal,chana dal and fenugreek seeds together and rice separately for for 3-4 hours. Grind rice and dal separately,adding required quantity of water. Mix rice, dal and salt well. Add little water and stir well to form a loose batter. Keep it overnight to ferment. Heat dosa pan and spread the paste over it. Make the dosa thin and crisp by using ghee or butter. Roast it from one side. Spread masala in the middle, fold it in the desired shape.

Prepare Masala
Heat oil in a Pan. Add dry red chilly, Curry leves, and mustard seeds. Fry it for half minute. Add the sliced onion and fry it for 2 minutes. Add boiled peas and carrot. Then add the mashed potatoes mix it well. Put salt and all spices. At last put chopped coriander. Swich it off the stove. Serve hot with Sambar or coconut chutney .

Keralas Cooking

Kerala's tasty cuisine is just as distinctive as its colourful cultural life and religious traditions. It's a cuisine influenced by the long coastline - and flavoured by the ubiquitous coconut. One enriched with exotic tropical fruits, vegetables, cereals, pulses, nuts and herbs, garnished with the unmistakable aroma of pepper, cardamom chillies, jeera and cloves. A holistic and natural cuisine that follows the tenets of Ayurveda, mildly flavoured, gently cooked and with a certain genteel delicacy on the stomach. In short, it's a cuisine that's truly in harmony with the divine! Next to rice, dhal or gram is the most widely used staples. These are beans and peas in many shapes, colours, and sizes . A good source of protein, they are often ground into flours, added to rice dishes, and cooked with vegetables and meats. Two of Kerala's favourite dishes are made from slightly fermented dhal and rice, steamed dumplings called Idlis and thin crisp pancakes called Dosas.

Kerala, most curries have these ingredients are curry leaves , fair source of vitamin A;. coriander seeds, cumin seeds, mustard seeds, black pepper, hot chillies, fenugreek, turmeric, cardamom, and often cinnamon and cloves. These are all toasted in a pan and then ground on a flat stone with a stone handgrinder . To make a dish, the curry is usually fried in a little oil or ghee and the rest of the ingredients are mixed with this and cooked. Indian cooks say that the freshly ground spices taste better and that frying them before anything less makes the flavours more vivid.

Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is aromatic and spiced tastefully, offers several gastronomic opportunities to those willing to experiment with the local cuisine. Almost every dishes prepared in Kerala has wtih coconut and spices to flavour the local cuisine giving it a special taste that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours.