As usual I was feeling bored yesterday evening, yep boring Monday. Wanted to spice up the evening and made myself a plate of spicy masala dosa. There are many ways to make them, sure mine is not authentic.
Whenever I feel like having dosa in restaurant, it will be podi dosa or masala dosa. I miss the restaurants in Tamil Nadu.
Ingredients for Potato masala,
Dosa batter, your preference
1 medium sized tomato chopped
2 medium sized onions chopped
3 green chilies slit
2 cups of cooked potatoes
Few curry leaves
Mustard seeds and urad dal for seasoning
Salt to taste
Ingredients for Onion chutney,
1 cup of onion chopped
2 garlic cloves
thumb size chopped ginger
6-7 dry red chilies
Add oil to a pan at medium flame, add urad dal and mustard seeds and let it splutter. Go ahead and add curry leaves and green chili.
Now add onions and saute until translucent.
Saute tomatoes until they get mushy. Season with salt and add turmeric. Let it cook for about 2 minutes.
Add the potatoes (cooked with salt), mix well with two tablespoons of water. Mash the potatoes in pan or mash it before adding.
Consistency should be like mashed potatoes.
Taste it and season it with some salt.
In a separate pan saute onion, garlic, ginger and red chili. Onions should be half done. (I did not pay much attention to the size of onions I chopped, anyway am gonna grind them.)
Let it cool down and grind to a fine paste.
Ladle dosa batter to a hot griddle, maintain it around 400F. Start spreading them in circular motion like in the picture. Add some oil for crispy dosa. I like to use gingelly oil, vegetable oil is fine too.
Note: For dosa batter,soak 4 cups of rice and 1 cup of urad dal separately for about 4 hours. Grind them separately. Add about 1 ½ of salt. Mix well and let it ferment in warm place.
Using a spatula spread a tbsp of onion chutney on the dosa. Add a scoop of potato masala on the dosa. Again spread them with a spatula.
Sprinkle some cilantro on top.
Fold them well. Cut and serve.
Masala dosa are truly yummy food. It is a great comfort food for cold winter evenings.
By itself it tastes good. You can also serve it with sambar and chutney.