### TranslatedIngredients: 2 cups Idli Rice,1 cup Soybeans (Whole Soya dal),1-1/4 cups White Urad Dal (Whole),1 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Chana dal (Bengal Gram Dal),4 teaspoons Salt,Water - as needed,1 Onion - thinly sliced,1 Carrot (Gajjar) - grated,1 Beetroot - grated,1 Green Chilli - finely chopped,1 teaspoon Sunflower Oil,1 teaspoon Sunflower Oil,1/2 teaspoon Mustard seeds,1 teaspoon White Urad Dal (Split),1 teaspoon Chana dal (Bengal Gram Dal),2 Onions - thinly sliced,1 inch Ginger - finely chopped,2 Green Chillies - slit,1 sprig Curry leaves,3 Potatoes (Aloo) - boiled,Salt - to taste,1/4 teaspoon Turmeric powder (Haldi),2 tablespoons Idli Dosa Podi (Milagai Powder),Ghee - for cooking dosa ### PrepTimeInMins: 360 ### CookTimeInMins: 30 ### TotalTimeInMins: 390 ### Servings: 12 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter. You can also use a regular dosa batter as well, if you have it handy.To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients. Soak the soy bean separately in a bowl. In a bowl soak the urad dal, methi seeds and chana dal together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.Once soaked, you can grind them. Into a mixer grinder, add the soaked urad dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the urad dal. Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal.Add the salt and stir well to combine. Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight. Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.The next step is to cook the Potato Masala for the Kanchipuram masala dosa.Preheat the oil in a pan over medium heat. Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp.Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves. Saute until the onions soften and turn golden in color.Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine. Cover the pan and allow the flavours to get induced into the potato masala.Check the salt and spices and adjust to suit your taste. Turn off the heat and keep the potato masala aside.The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa.In another pan add preheat some oil over medium heat. Add chopped onion and green chillies and saute until the onions soften.Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste. Saute and cook until the vegetables soften and become tender. Cover and cook to fasten the cooking process.Once the vegetables are cooked, turn off the heat and keep aside.The final step is to make the Kanchipuram masala dosa.Preheat the dosa skillet over medium heat. Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe. Drizzle ghee around the dosa and allow the dosa to cook through.You will notice that it starts to turn brown from the bottom.Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots. Fold the crisp Kanchipuram dosa and serve.Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast.
