Fill a small bowl with ice cold water, and couple of paper towels.
Heat a cast iron dosa tawa or a non-stick griddle. Sprinkle some water, and wipe it with damp paper towel. Add few drops of oil, and wipe it with a damp towel. Reduce the heat to low, ladle spoonful of dosa batter in the center of the griddle.
Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible.
Turn the heat to medium and cook the dosa. Drizzle some ghee or oil, and spread it using a spatula. (For vegan use oil.)Note: As the dosa gets cooked, the center and the edges of the dosa start to brown. Spread couple of tablespoon of Red Chutney Aloo Masala (Spicy Potato Stuffing). You can add filling of your choice. Please refer to the post for – Types of Potato Stuffing For Masala Dosa
Run the spatula around the edges of the dosa, and carefully fold the dosa into third.
Nav Dhan masala dosa is ready to be devoured. Serve dosa hot with Udupi Sambar [Temple Style Sambar] and walnut coconut chutney for a complete meal.
IMPORTANT: Follow this simple routine for making dosa each time. Reduce the heat to low. Sprinkle some cold water onto griddle, wipe it with a damp paper towel. Add few drops of oil and wipe it with a damp towel. Make sure to bring down the temperature of the griddle.
Note: If the griddle is too hot, the batter will stick to griddle, and will not be able to spread. In order to be able to spread the batter, it is important that every time you start with a warm griddle not hot. Continue with the remaining batter.
This recipe makes around 16, 12-inch dosa.