MASALA DOSA (MASAL DOSAI) | SOUTH INDIAN BREAKFAST RECIPES

     
         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
Onion	1
Carrot, finely chopped	2 tbslp
Green chilli	2
Finely chopped ginger	1 tblsp
Turmeric powder	1/8 tsp
Salt	3/4 - 1 tsp(adjust as per your taste)

 

To temper

Oil	1 tblsp
Mustard	3/4 tsp
urad dal	1 tsp
Channa dal	2 tsp
Cashew nuts	5
Curry leaves	1 sprig

 

Method

Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden. Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric. Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more. Spread dosa (refer tips page – dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.

Fold the dosa into half, closing the masala filling and serve hot with chutney and tiffin sambar.

Notes

Use 1/2 tsp ghee along with oil for each dosa , which makes the masal dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet. Adding finely chopped ginger not only enhances the flavour, also helps in digesting the potato. If you finely chop, then you wont even get it to know while eating. If you don’t want that, you can also grind the ginger and green chilli with water mentioned in step 2 and use it. I use coconut oil for making this masala, which adds more flavour.

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