Classic Masala Dosa recipe
This ‘dosai’ is made with a spiced potato filling, perfect for breakfast
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
3 potatoes
1 onion
2 tbsp carrot, finely chopped
2 green chilli
1 tbsp ginger, finely chopped
½ tsp turmeric powder
Salt to taste
1 kg batter
To temper:
1 tbsp oil
½ tsp mustard seeds
1 tsp urad dal
2 tsp chana dal
1 sprig curry leaves
1. Wash and cut each potato into four pieces and add it to a pressure cooker with half cup of water. Let it cook for a minimum of three whistles.
2. Once cooked, peel the skin and mash well.
3. For the tempering, heat a pan with oil and add mustard seeds, urad dal and chana dal. You can even add cashew nuts, but that’s optional.
4. Add chopped ginger, green chilli, onion, carrot and sauté for a minute. Add ¼ cup water, salt to taste and turmeric powder.
5. Add the mashed potatoes, and mix well. Stir fry it for at least two to three minutes, add oil if needed more.
6. You can either use store-bought dosa batter or make it at home. Here’s the recipe for making idli/dosa batter.
7. Pour two ladles of idli/dosa batter over a hot griddle on a medium flame. Move the ladle in circular motion and evenly spread the batter until you get a thin crepe.
8. Drizzle with ghee. Close with a steel dome or lid, so that the dosa gets evenly cooked.
9. Once cooked, take a generous amount of masala and spread it evenly in the centre.
10. Fold the dosa, and transfer to a plate.
11. Serve and enjoy with any chutney of your choice and sambar!
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