A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices. According to Wikipedia Masala dosa is listed as number 49 on World's 50 most delicious foods complied by CNN in 2011. It is also cited as top ten tasty foods of the world (2012).Masala dosa is one of my favorite food.Today we will learn how to make masala dosa with potato filling following this simple recipe.(South Indian style with step by step pictures)
|Masala dosa with sambar and potato bhaji|
Dosa Batter recipe
Masala dosa batter recipe
Par boiled Rice -1 1/2 cup (Idly pulungal arisi)
Raw rice - 1/2 cup
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
Channa dal / bengal gram/kadalai paruppu - 2 tbsp
Tur dal - 1 1/2 tbsp
Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours.
Wash and grind everything together to a smooth texture adding water, a little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now we will see how to make filling for masala dosa (potato filling or potato bhaji)
Filling for Masala dosa
Potatoes - 500 grams
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
For the seasoning
Oil -2 tbsp
Mustard - 1 tsp
Urad dal -3/4 tsp
Bengal gram/channa dal - 3/4 tsp
Hing/Asafoetida - a pinch
Oil for making dosa - (sesame seed oil preferable)
Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
Cut onions lengthwise, slit green chilli and finely chop ginger.
Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
Add turmeric powder, mashed potatoes and salt needed.
Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame.Our filling for the masala dosa is ready. Do not add water, then the dosa will become soggy. If needed you can add just a tbsp of water.
Now we will prepare the dosa. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)
Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.
Masala dosa is ready to be served. You can fold it into half or as shown below or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.
|Masala dosa with potato filling|
This potato sabji can also be used as a stuffing for sandwich toast.
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