Masala Dosa

Name: Masala Dosa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: south-indian
Ingredients: 1 pack Idli Dosa Batter; 4 tbsp Sunflower Oil; 400 g Potato; 150 g Onion; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 sprig Curry Leaves; 2 pcs Green Chillies; 1 tsp Ginger; ½ tsp Turmeric Powder; 2 tbsp Coriander Leaves; Salt

SabKiList Kitchen

A crisp golden dosa from ready batter, filled with a soft, spiced potato masala.

Prep: 20 min
Cook: 30 min
Level: Medium
Serves: 3

Ingredients

For the batter

1 packIdli Dosa Batter

4 tbspSunflower Oil

For the potato masala

400 gPotato, boiled and mashed
150 gOnion, sliced
1 tspMustard Seeds
1 tspUrad Dal
1 sprigCurry Leaves
2 pcsGreen Chillies, finely chopped
1 tspGinger, grated
½ tspTurmeric Powder
2 tbspCoriander Leaves, finely chopped

To tasteSalt

Method

Take the batter out of the fridge 30 minutes before cooking. It should be at room temperature and pourable.
For the masala, heat 2 tablespoons of oil. Add the mustard seeds, urad dal, curry leaves, green chillies and ginger.
Add the onion and cook until soft. Stir in the turmeric, then the mashed potato, salt and a splash of water. Mix for 3 minutes and finish with coriander.
Heat a flat tawa on medium-high. Sprinkle a few drops of water: they should sizzle and vanish. Wipe the tawa lightly with oil.
Pour a ladle of batter in the centre and spread it outward in a thin circle with the back of the ladle. Drizzle oil around the edge.
Cook until the base is deep golden and crisp. There is no need to flip. Spoon the potato masala in the middle, fold, and serve with sambar and coconut chutney.

Tips

A very hot tawa makes the batter stick, and a cool one makes a soft dosa. Test with water drops every time.