Masala Dosa

Masala Dosa is the pride of every vegetarian. The sizzling hot dosa with its yummy masala mixture inside and a tasty filter coffee to top it up can cheer up any day in your life. If you have had it from restaurants only till now, you can make it at home from today onwards with this simple easy to make recipe.

Ingredients

For The Aloo Masala (makes Approx. 1 1/3 Cups)
1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 tsp finely chopped green chillies
7 to 8 curry leaves
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander

Other Ingredients

1 1/2 cups readymade dosa batter
salt to taste
9 tsp butter for greasing and cooking

Method

For the aloo masala..
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute.
Allow it to cool.
Once cooled, mash lightly with the back of the spoon and keep aside.

How to proceed
Combine the dosa batter, salt and a little water, mix well and keep aside.
Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
Smear 2 tsp of butter on the edges of the dosa
Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
Fold over while pressing it lightly, using a spatula to make a flat roll.
Repeat with the remaining ingredients to make 3 more dosas.
Serve immediately with coconut chutney.