Dosa with chicken franks and mayo

     

Ingredients

For the dosa ( serves 4)

• 
  
• 1)  .1½ cup Rice
• 2)    ¾ cup Urad dal
• 3)   ½ cup Thick Poha
• 4 )   Salt to taste
• 5)    3 tsp Methi seeds

• FOR THE FILLING

• 1)   8 sausages (diced)
• 2)  mozarella cheese
• 3) mayonaisse
• 4) pepper and salt
•  5) chilly sauce
• 6) tomato sauce
• 7) coriander leaves
• 8)  2 onions
• 9) grated garlic (1-2)
• 10) chilly powder

PROCEDURE(filling)

Heat a non stick tawa...Addi n a dollop of butter...Now add a bit of oil to the butter...once it is heated add the grated garlic  and then put in the sliced onions...keep  stiring for a while untll the onions are light brown..Now add the sausages and stir it gently using the spatula...add the chilly powder,pepper , tomato and the chilly sauce as well...keep stiring for like an other 3-4 minutes until the sausage is cooked...now sprinkle with a gentle amount of mozarella and turn off the heat..

Directions( dosa)

1.  Soak Rice, Poha & Methi seeds with warm water for about 6-7 hrs.
2.  Soak dal with warm water for about 4-5 hrs.
3.  Grind Rice, Poha & Methi mixture to a fine paste & keep aside.
4.  Grind Urad dal seperately to a fine paste.
5.  Mix well both the paste. Add Salt & mix again for 4-5 times.
6.  Keep the mixture in a warm place for fermentation. Best is overnight.
7.  Before making dosa, once again mix the batter well 2-3 times

NOTE: Donot add too much water while grinding. The batter should be slightly thick. Water can be added to the batter before making the dosa.

Procedure

Take a non stick pan...Add a teaspoon of indian ghee..Using the rounded dosa spoon smear the pan with the batter in a concentric manner once the pan is really hot...Turn it using the spatula until the other side is light golden brown and smear it with a little more ghee ..

Now the dosa must be spread with the mayonaisse  and filled with the sausage mixture...sprinkle it with coriander leaves and serve it hot :)