Masala dosa is my favourite in my childhood days. I love the Potatoes cooked in a simple yet flavourful way that goes well as both stuffing for dosa and with puri/ poori. My dad takes us to restaurants only once in a blue moon. Even if we travel, my mom will pack idli or some variety rice. So we rarely get chance to restaurants. So if I get a chance, my order will be one and only the “masala dosa”. And now, in contrast, now in Singapore, we eat out atleast 2-3 times a month, thanks to Aj. He is just like me in that case, love restaurant food and he is also like me when it comes to taste. His order for breakfast will be always poori, masala dosa. That’s it. Every single time. But at home he asks for my vegetable masala dosa. He always wants something special.
I made it thick for making it possible to stuff the dosa. So if you want, you can adapt the same recipe for puri too, by adding a bit of water and leaving few pieces of the potatoes not mashed. Anyways I will also post a puri masala recipe in future, but just saying this can be used for puri too. My FIL actually likes it this way ~ thick and completely mashed potatoes for puri too. He says, see how it is mashed with no traces of potatoes at all, when we eat at Mathura restaurant at Mount road, Chennai. He loves that masala served there. It is so different from others. So here is my version of masala for dosai.
Ingredients (To stuff 4-5 dosas)
For Idli/ dosa batter recipe, CLICK HERE.
|Potatoes||3, big sized|
|Carrot, finely chopped||2 tbslp|
|Finely chopped ginger||1 tblsp|
|Turmeric powder||1/8 tsp|
|Salt||3/4 - 1 tsp(adjust as per your taste)|
|urad dal||1 tsp|
|Channa dal||2 tsp|
|Curry leaves||1 sprig|
Fold the dosa into half, closing the masala filling and serve hot with chutney and tiffin sambar.