Masala Dosa. This seeming simple dish conjures up childhood memories of those rare occasions when we would go out to eat. The two family favorites were Dasaprakash an Woodlands which were both Udipi style restaurants in the Chennai of my childhood days. Big crispy dosa would be brought out with a flourish and served with coconut chutney and sambar. They were never the same when made at home. Home made masala dosa was always a disappointment. As I grew older I learned to hide my disappointment but I still enjoyed the masala dosai I got at the “hotel”.
Masala Dosa
The process of making the dosa batter will be familiar to most of you. I will give it separately in another recipe so it is easier to follow and I can include some pictures. This will be the recipe for just the filling.
Ingredients
- Red potatoes – 2 lbs
- Chopped Sweet Onions – 1 cup
- Sweet peppers diced (optional) – 1/2 cup
- Green chilies – 4
- Chana Dal Rinsed – 1 tbs
- Curry Leaves minced – 6
- Turmeric Powder – 1/2 tsp
- Sambar Powder – 1 tsp
- Dried Chili – 2
- Black mustard seeds – 1 tsp
- urad dal – 1 tsp
- Asafoetida (hing) powder – 1/2 tsp
- Canola and sesame oil blend – 4 tbs
- Salt – to taste
- Fresh lemon juice – 2 tbs
- Chopped cilantro (coriander leaves) – small bunch
Directions
Boil and peel the potatoes and cut them into rough chunks
In a large sauté pan, temper mustard and urad in the oil and add chana dal and the dried chilies. Then the turmeric, sambar powder and onions. As the onions clear add the hing and green chilies. Now add the potatoes and a cup of water. Add the curry leaves and chopped cilantro. Cover and cook till the potatoes break up – about 10 minutes. Add the lemon juice and set aside.
Make thin 12″ diameter dosas. Add a little water to the batter to get them thin and crispy. Add a little dollop of ghee in the middle and let it spread all over the dosa. Spoon in 2 tbs of the hot potato filling and roll up the dosa. Serve with sambar and chutney.
