A very simple recipe for any day when you would like to have something other than the routine dosa and the chutney. Some people stay away from Masala dosa as they have the potato filling as I do. But I tell you, it does not make you feel heavy as they are prepared at home. Some how we can never eat more than one or couple of masala dosas from hotel. And it is not like that when it is prepared at home.
You need
For the filling
Potato, medium sized - 4 nos
Onion, medium sized long thinly sliced - 1 to 2
Small green chilies, just split them at the center - 4-8 nos
Turmeric - 1/4 tsp
Salt to taste
Mustard - 1/4 tsp
Urad dal (black gram) - 1 tsp
Chana dal (yellow split peas) - 1 tsp
Curry leaves - 2 bunch
Coriander leaves or Cilantro - 2 springs
Ghee - 1 tbsp
Oil to saute
Heat oil in a skillet. Add mustard and allow it to sizzle. Now add urad and channa dhal and saute until golden color. Now add the chopped curry leaves and then the chillies. Add the onions and saute for about 2 -3 mins. Now add the mashed potato to it, with salt and turmeric. To the mixture add little water and cook until the masala is done. It should not be in gravy form. Finally add the chopped cilantro and a tsp of ghee.
To prepare Dosa
I always use idli batter to prepare dosa with a little addition of water so it is not as thick as the idli batter. And it comes out very well without sticking to the pan.
Take 1 laddle of the dosa batter. After the dosa pan is heated for a while, pour the batter and swirl to make a circle. Let the dosa be very thin and crisp. Crispy dosas taste great when filled with masala.
Cook in medium flame. Once it is done on one side, flip it to other side. Cook on low flame and remove from stove. Keep the masala filling in the center of the dosa and fold.
Serve hot with chutney of your choice.
For the filling
Potato, medium sized - 4 nos
Onion, medium sized long thinly sliced - 1 to 2
Small green chilies, just split them at the center - 4-8 nos
Turmeric - 1/4 tsp
Salt to taste
Mustard - 1/4 tsp
Urad dal (black gram) - 1 tsp
Chana dal (yellow split peas) - 1 tsp
Curry leaves - 2 bunch
Coriander leaves or Cilantro - 2 springs
Ghee - 1 tbsp
Oil to saute
Heat oil in a skillet. Add mustard and allow it to sizzle. Now add urad and channa dhal and saute until golden color. Now add the chopped curry leaves and then the chillies. Add the onions and saute for about 2 -3 mins. Now add the mashed potato to it, with salt and turmeric. To the mixture add little water and cook until the masala is done. It should not be in gravy form. Finally add the chopped cilantro and a tsp of ghee.
To prepare Dosa
I always use idli batter to prepare dosa with a little addition of water so it is not as thick as the idli batter. And it comes out very well without sticking to the pan.
Take 1 laddle of the dosa batter. After the dosa pan is heated for a while, pour the batter and swirl to make a circle. Let the dosa be very thin and crisp. Crispy dosas taste great when filled with masala.
Cook in medium flame. Once it is done on one side, flip it to other side. Cook on low flame and remove from stove. Keep the masala filling in the center of the dosa and fold.
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