Masala Dosa
VegCrisp dosa folded around a lightly spiced potato masala, South India's classic breakfast dosa.
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
CategoriesDosa Varieties
Ingredients
- 250 Grams Potato
- 4 Chilli (chopped)
- 3 Onion
- Curry leaves
- Coriander leaves
- a small piece Ginger (cut very finely)
- 2 Tablespoon Roasted gram (pottukadalai) (grind to a fine powder)
Instructions
- Boil the potatoes, peel them, and coarsely mash them, leaving some texture. Heat oil in a pan, temper with mustard seeds, urad dal, onion, green chilli, ginger and curry leaves, then add a little water and let the onion cook gently. Mix in turmeric powder and salt. Once the water has reduced a little, add the potatoes and coriander leaves, stir, toss briefly, and remove from heat, then sprinkle in the roasted gram powder and mix well. Keep the chutney usually made for idli and dosa a little thicker than usual. Pour dosa batter onto the griddle, spread it thin, flip it over, and just before taking it off, spread a ladle of the potato masala and the chutney over one half of the dosa, fold the other half over it, and serve.