Masala Dosa
Ingredients
Vegetarian
Origin : India
Diet : Not Specified
Cooking Time
Preparation Time
(0/5)
Properties
Methods
- In a small pan, heat 1/2 tsp oil and saute dried red chilies and garlic for 3 – 4 minutes. Set aside to cool a bit. Coarsely grind it in the small jar of a mixie. 1. Cook the potatoes until done. Mash and set aside. 2. Heat oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashew nuts. When urad dal turns golden-brown, add a tiny pinch of asafoetida/ hing. Mix well and add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder and saute for a minute. Add mashed potato and salt, to taste. Mix well. Add 3 – 4 tbsp hot water, mix well and cook for a few minutes. Check for salt. Switch off. Sprinkle chopped cilantro. 3. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle 1/2 tsp oil / ghee and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick). Spread the chutney all over the dosa. Next add 3 – 4 tbsp potato masala in the center or on one side. Fold and serve hot
Ingredients
- Dosa batter – 2 – 2.5 cups
- Potatoes – 2 medium-l
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Dried red chilly – 1 , broken
- Urad dal / chana dal – 3/4 tsp
- Cashew nuts – 1 – 2 tbsp (optional)
- Hing / asafoetida – A tiny pinch
- Onion – 1/2 cup, thinly sliced
- Curry leaves – A few
- Ginger – 1/2 tsp, minced
- Green chilly – 1, chopped
- Turmeric powder – 1/8 tsp
- Salt – To taste
- Water – 3 – 4 tbsp
- Cilantro / coriander leaves – 2 tbsp, chopped
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