There are certain time-tested dishes and everyone loves to have them. One among these is masala dosa, one of my favourites as well. Growing up in North India, we used to look forward to days when we could lay our hands on these yummy dosas made by our South Indian neighbours or sometimes go out for a family dinner to have them in the restaurant.
These are available ubiquitously and made just perfect in darshini restaurants. Packaged dosa batter is now available in most supermarkets through India, although the potato part you may have to cook at home to make the dosa a masala dosa!
Masala dosa is a contemporary addition to the traditional south Indian cousine called the dosa, the masala-potato part being a north Indian favourite and not necessarily widely used in south Indian homes earlier or even now, actually making the hybrid one a national dish, hot on the menu in most restaurants today! The new thing has a new taste and it is very filling too, of course, with the sambar, a must.
I’m sure you can get some dosa batter from some south Indian making it at home, if you find it boring making it yourself. It takes time and patience too. The home-made batter is natural and therefore genuine.
Anyway, if you love a masala dosa meal, and want to try, here is how to make it.
Ingredients
(serves 4)
- Dosa batter – 4 cups
- Oil for frying
- Salt to taste
For Potato Filling
- Boiled potatoes – 3 to 4 (mashed)
- Oil – 1 tbsp
- Rye – 1 tsp
- Curry leaves – 2 sprig
- Salt to taste
- Turmeric powder – 1/2 tsp
- Green chili – 1 (chopped)
- Onion – 1/4 cup (chopped)
- Tomato – 1/4 cup (chopped)
Method of Preparation
Preparation time: 10 min.
Cooking time: 40 min.
For Potato Filling
- Heat oil in a pan, add curry leaves and rye and let it crackle.
- Add onions and fry for a min.
- Add tomatoes and again fry for a min.
- Add mashed potatoes, salt, turmeric powder, green chilli and mix well. Cook for about 5 min.
- Filling is now ready, keep aside.
For Making Dosa
- Mix salt in dosa batter.
- Heat a dosa tava, and pour 2 ladle full of batter, spread with the back of ladle to make a thin dosa.
- Put 1 tsp oil and cook till crisp.
- Place 2 tbsp filling in the middle and fold over.
- Serve hot with coconut chutney and sambhar.
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