No one ever says 'No' to masala dosa! The crispy south Indian thin pancakes with utterly delicious potato filling is on every foodie's list in south India.
Ingredients
For dosa
1 cup whole skinned blck gram/urad dal
3 cups idli rce
Salt, as required
3-4 tbsp of oil
For potato masala
2 large potatoes, boiled and peeled
1 cup of sliced onions
1 tomato, chopped
2 tbsp cooked green peas
1 tbsp split Bengal gram, soaked in warm water
½ tsp mustard seeds
1 green chilli, sliced
A pinch of asafoetida
½ tsp minced ginger
A handful of chopped coriander leaves
Oil, as required
Preparation
To make dosa batter
Soak the rice and lentil in separate bowls
Grind the black gram first to a smooth consistency adding enough water
Likewise, grind the rice to a smooth batter
Combine the two, add enough salt and put away to ferment in a large bowl for about 8 hours
Once fermented, check for consistency. If needed, add a cup of water and bring it to a semi thick pouring consistency
Dosa batter is ready
To make masala/filling
Heat oil in a pan
Splutter mustard seeds
Add the split Bengal gram, asafoetida and ginger
Add the sliced onions and saute for a few minutes until soft
Add the green chillies, turmeric powder and salt
Add the diced tomato
Mash the potatoes and add to the above mixture. If you prefer the masala to be a little loose in consistency, add a little water
Add the green peas to the mixture
Mix well and cook until the mixture thickens
Sprinkle the coriander leaves too
Set aside until you start preparing the dosa
To make masala dosa
Pour a ladleful of batter on a heated flat pan and shape a dosa
Drizzle oil over it and around it
Add potato masala towards one side of the dosa. Use as required
Fold one edge of the dosa over the other after both sides have browned
Remove to a plate and serve hot with chutney and sambar
