Masala Dosa

Mmm… Masala Dosa. The most popular dish amongst every section of people, young, younger; youngest? This is the way we make it at home. The addition of tomatoes makes it tangy. My husband's favourite.

Masala Dosa

Ingredients for the stuffing:

Oil 4 tbsp

Mustard seeds ¼ tsp

Urad dal, broken ¼ tsp

Channa dal ½ tbsp, soaked in little water for 10 minutes.

Curry leaves 1 sprig

Onion 1, sliced thinly

Green chillies 4, slit

Ginger ½”, grated

Turmeric powder ¼ tsp

Cabbage ¼ cup, shredded

Tomatoes 2, chopped

Salt to taste

Sambhar powder ½ tsp

Potatoes 4, boiled and crushed

Lemon juice to taste

Coriander leaves 2 tbsp, chopped fine

Method for the stuffing:

1. Heat oil and season with mustard, urad, channa dal and curry leaves.
2. Add onions, ginger, green chillies, cabbage and turmeric powder. Sauté over a medium flame for 3 minutes.
3. Add sambhar powder, salt and tomatoes. Stir cook until soft.
4. Add coarsely crushed potatoes and mix well. Check for salt and add lemon juice to taste.
5. Garnish with coriander leaves.

To make the Masala Dosa:

Ingredients:

Dosa batter

Oil

1. Heat a dosa tawa.
2. Smear some oil lightly with a tissue.
3. Pour a ladleful of the batter using a flat ladle and spread in a clockwise direction.
4. Spoon oil all around the dosa. Cover and cook for a minute. When the underside has browned, (changed colour) place filling on one half and fold the other half over - to cover the masala.

Serve hot with Sambhar and Coconut chutney.