Masala dosai - Preparation time 20mins if dosa batter is available
We usually use the potato gravy that was prepared for puri. Potato masala can be prepared little more than the required quantity so we can use it for making masala dosai if the dosa dough is readily available.
Ingredients:-
Dosa batter - 2 cup
Ghee or sesame oil - to prepare dosa
Boiled potato - 3 (pressure cook the potato, peel off the skin and chop to big cubes)
Carrot - 1 finely chopped (optional)
Small onion - 10 (chopped to thin strips)
Green chili - 2 (chopped to small pieces)
urad dhal - 1 tbsp
mustard seed - ¼ tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Turmeric powder - ¼ tsp
Coriander leaves - finely chopped 1 tbsp
Curry leave 1 string - finely chopped
Preparation method:-
For making dosa flour refer making of dosa flour
First refer puri masala or we will make the potato masala which is required to keep in the dosai.
In a pan add oil, mustard, urad dhal and fry till the dhal is golden brown.
Add the chopped green chili, onion, carrot (optional), curry leaves, salt and fry till the onion is cooked softly.
Add turmeric powder, required water to cook. Add mashed potato pieces and coriander leaves to fried items.
Let the masala be slightly thick so that it can be spread over the dosa we are going to make.
Heat the dosa tawa.
Make a thin dosa using dosa batter and leave it to cook for few seconds. When the color of dosa flour changes it has been cooked.
Spread the masal over the dosa as thin as possible and leave the dosa to roast.
When done fold the dosa and serve with coconut chutney and sambhar (which we used to make for idli).
We usually use the potato gravy that was prepared for puri. Potato masala can be prepared little more than the required quantity so we can use it for making masala dosai if the dosa dough is readily available.
Ingredients:-
Dosa batter - 2 cup
Ghee or sesame oil - to prepare dosa
Boiled potato - 3 (pressure cook the potato, peel off the skin and chop to big cubes)
Carrot - 1 finely chopped (optional)
Small onion - 10 (chopped to thin strips)
Green chili - 2 (chopped to small pieces)
urad dhal - 1 tbsp
mustard seed - ¼ tsp
Sesame oil - 2 or 3 tbsp
Salt - to taste
Turmeric powder - ¼ tsp
Coriander leaves - finely chopped 1 tbsp
Curry leave 1 string - finely chopped
Preparation method:-
For making dosa flour refer making of dosa flour
First refer puri masala or we will make the potato masala which is required to keep in the dosai.
In a pan add oil, mustard, urad dhal and fry till the dhal is golden brown.
Add the chopped green chili, onion, carrot (optional), curry leaves, salt and fry till the onion is cooked softly.
Add turmeric powder, required water to cook. Add mashed potato pieces and coriander leaves to fried items.
Let the masala be slightly thick so that it can be spread over the dosa we are going to make.
Heat the dosa tawa.
Make a thin dosa using dosa batter and leave it to cook for few seconds. When the color of dosa flour changes it has been cooked.
Spread the masal over the dosa as thin as possible and leave the dosa to roast.
When done fold the dosa and serve with coconut chutney and sambhar (which we used to make for idli).
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