Masala Dosa, a thin and crispy South Indian crepe made from rice and dal batter, has earned India its place on global cuisine map. Unlike paper or sada dosa, masala dosa contains a spicy and aromatic stuffing (aloo masala) made with boiled or mashed potato, onion and spices in between thin rolled plain dosa or in-between dosa flanks. This masala dosa recipe explains how to make dosa batter, potato masala (filling/stuffing) and combine and cook them together into masala dosa.
Masala dosa is best enjoyed when served with vegetable sambar and white coconut chutney.
Plain dosa batter
Potato – 2
Onion – 2
Fresh green peas – 1/4 cup
Green chilly – 2
Ginger – 1/4 inch
Turmeric powder – 1/4 tsp
Garam masala – 1/2 tsp
Mustard seeds – 1/4 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2tsp
Coriander leaves – handful chopped
Onion and salt as required
Boil and mash potatoes and keep aside
Heat the oil in a pan, add mustard seeds,when it splutters add, channa dal, urad dal, green chillies, chopped onions, saute it ,add grated ginger, saute till Onions turns golden brown.
Add green peas saute for few minutes. Add little water cook, till it becomes soft.
Add turmeric powder, garam masala and salt.Mix well. Then Add more water according to consistency.
When water starts boiling,add smashed potato stir well.
let it cook in moderate flame for few minutes till gets thick consistency.Finally Garnish with coriander leaves.
Pour doas batter on a hot tawa like plain thin dosa.
Sprinkle some ghee or butter.
When dosa releases from the tawa spread the potato masala and fold the dosa, and serve with hot sambar and chutney.