Masala Dosa with Potato Filling

Masala Dosa

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Masala Dosa with Potato Filling
Masala Dosa
Course Main Dish
Cuisine Indian, South Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Masala Dosa Batter
Potato Filling
Seasoning
Course Main Dish
Cuisine Indian, South Indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Masala Dosa Batter
Potato Filling
Seasoning
Masala Dosa
Instructions
  1. Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours/overnight
  2. Wash and grind everything together to a smooth texture adding water, little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
  3. Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa.
Potato filling
  1. Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
  2. Cut onions lengthwise, finely chop green chillies and ginger.
  3. Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
  4. When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
  5. Add turmeric powder, chopped tomatoes and salt needed.
  6. Add little bit of hot water, when water starts boiling, add the mashed potatoes. Mix well and cook for few minutes (around 5-6 mins) until everything gets blended well. Do not add too much water, then the dosa will become soggy.
  7. Switch off the flame.
Masala dosa
  1. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
  2. Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)
  3. Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.
  4. Masala dosa is ready to be served. You can fold it into half or as shown above or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.
  5. Serve this South Indian Masala dosa piping hot from the tawa with coconut chutny and sambar.


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