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Masala Dosa. The name itself would make many of our salivary glands work more. This is one famous and common dish in South India. Dosas filled with savory potato misture, which is favorite among any dosa and potato lover. Still remember the holidays when grandma prepares the masal dosas with lots of love and care and we cousins sit in a circle and wait for our turns for dosa.
Ingredients:
Dosa batter - 4 cups
For the Masala:
Potatoes - 3 medium
Onions - Thinly sliced - 1 cup - Can add more if desired
Green chillies - 3 or 4 - Slit lengthwise and cut into half
Curry leaves - a few
Ginger paste - 1/2 tsp
Garlic paste - 3/4 tsp
Turmeric powder - 1/4 tsp
Besan/Gram flour/Chickpea flour - 1 heaped tbsp
Water - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Method:
Cut the potatoes in half and boil them with 1 tsp of salt. I pressure cooked these for 3 whistles. When done, peel and cube them. Heat oil in a pan and let the mustard seeds splutter. Add urad dhal, curry leaves and green chillies. Mix well, add the chopped onions and saute until soft and translucent. Add the ginger-garlic paste, turmeric powder and the cubed potatoes. Mix well. Add the besan to water and mix until there are no lumps. Add this mixture to the potatoes and add 1/2 cup of water and salt to taste. Mix well and allow it to boil until the raw smell of the besan disappears and the mixture thickens. When the masala is in semi solid state, remove from heat. Allow it to sit for about 5 minutes.
Heat a dosa griddle. Take a ladle full of dosa batter (approx 1/3 cup) and drop in the griddle. Using the ladle, spread the batter in circular motion to make thin dosas. Spray some oil if desired. Allow it to cook. When all the batter on the top is steamed (you should not see any raw batter), use a spatula and flip. After 20 secs, flip back. Take about 2 to 3 tbsp of the masal mixture and spread as a line in the center of the dosa. Now fold the dosa in a 3 fold pattern or a roll. Remove carefully using a spatula to the plate. Serve hot with any favorite chutney. Coconut chutney is a great combo in general.
Sending this to Show me your Dosa event by Divya and LGSS-Potato event by Vatsala.
Also sending this to Signature recipes event by Saras.
Dosa batter - 4 cups
For the Masala:
Potatoes - 3 medium
Onions - Thinly sliced - 1 cup - Can add more if desired
Green chillies - 3 or 4 - Slit lengthwise and cut into half
Curry leaves - a few
Ginger paste - 1/2 tsp
Garlic paste - 3/4 tsp
Turmeric powder - 1/4 tsp
Besan/Gram flour/Chickpea flour - 1 heaped tbsp
Water - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Cut the potatoes in half and boil them with 1 tsp of salt. I pressure cooked these for 3 whistles. When done, peel and cube them. Heat oil in a pan and let the mustard seeds splutter. Add urad dhal, curry leaves and green chillies. Mix well, add the chopped onions and saute until soft and translucent. Add the ginger-garlic paste, turmeric powder and the cubed potatoes. Mix well. Add the besan to water and mix until there are no lumps. Add this mixture to the potatoes and add 1/2 cup of water and salt to taste. Mix well and allow it to boil until the raw smell of the besan disappears and the mixture thickens. When the masala is in semi solid state, remove from heat. Allow it to sit for about 5 minutes.
Heat a dosa griddle. Take a ladle full of dosa batter (approx 1/3 cup) and drop in the griddle. Using the ladle, spread the batter in circular motion to make thin dosas. Spray some oil if desired. Allow it to cook. When all the batter on the top is steamed (you should not see any raw batter), use a spatula and flip. After 20 secs, flip back. Take about 2 to 3 tbsp of the masal mixture and spread as a line in the center of the dosa. Now fold the dosa in a 3 fold pattern or a roll. Remove carefully using a spatula to the plate. Serve hot with any favorite chutney. Coconut chutney is a great combo in general.
Also sending this to Signature recipes event by Saras.
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