Dosa is a fermented crepe or pancake which is made from black lentils, fenugreek and rice. This dish is very popular in southern states of south India.
In this masala dosa recipe potato is used as a filling in the dosa. It is served with tomato chutney, sambar and coconut chutney.
INGREDIENTS
Dosa batter
Oil/ghee
FOR THE FILLING
Boiled potato Medium 3
Onion medium 1
Green chilies finely chopped. 2 tsp Ginger finely chopped 2 tbsp
Mustard seeds 1 tsp
Yellow split dal. 2 tsp
Curry leaves. 1sprig
Coriander leaves finely chopped 2 tbsp
Turmeric powder 1/4 tsp
Refined oil. 2 tsp
Salt to taste
METHOD
Heat oil in a deep frying pan. Add mustard, curry leaves and yellow split dal. When the mustard splutters add onion and ginger. Saute till onions become lightly golden brown in colour. As turmeric and saute for a second.
Mash and add the boiled potatoes and green chilies. Nicely mix it on low heat. Add salt and coriander leaves. Turn off the heat. Keep it aside.
Heat a non stick flat pan/iron tawa on medium heat for making dosa. Pour 1 and1/2 laddle of dosa batter on to the flat pan in the centre.
Spread the batter beginning with the centre in a circular motion with the help of the laddle. The dosa will be paper thin, shaped like a disk of almost 8-10 inches in diameter.
Add the potato filling on half side of dosa or spread it.
Fold the dosa into half.
Serve masala dosa with spicy coconut chutney / sambar/ tomato chutney.
Note: I have written detailed post on how to make dosa batter, sambar, coconut chutney and tomato chutney.
