Sunday, 23 March 2014

Masala Dosa

Being a deadly duo of Mallu and Punju, both Sonia and I have our own favourite dishes in both North Indian and South Indian cuisine and Masala Dosa is one of dishes we both love!

Here is our take on a Masala Dosa with Mint and Peanut Chutney

Preparation: 20 minutes
Cooking: 5 minutes


For the masala
  • Potatoes - 2, cut into 1 cm cubes
  • Onion - 1, finely sliced
  • Mustard seeds / rai - 1/2 tsp.
  • Curry leaves - 1 tbsp.
  • Cooking oil - 1 1/2 tbsp.
  • Hing / Asafoetida - a pinch
  • Aamchoor / mango powder - 3/4th tsp.
  • Dry red chilies - 2
  • Salt - a pinch
  • Green chilies - 2 finely chopped
  • Ginger garlic paste - 1/2 tsp.
For the dosa
  • Dosa batter - this is readily available in Supermarts like Needs / Easy Day / Goodies
  • In a microwave proof dish, add water and potatoes and boil for 15 minutes.
  • In a wok, heat oil and add the curry leaves, mustard and dry red chilies. Now add the onions green chilies and saute till the onions are soft and cooked.
  • Add the ginger garlic paste and saute for about 30 secs.
  • Add the spices - turmeric powder, hing and aamchoor powder and salt and saute with the onions.
  • Drain the water from the potatoes and add to the onion mix. Saute well and remove from the flame. Allow to cool.

  • In a bowl, add dosa batter and a few drops of water to make a smooth batter.
  • On a hot flat pan or tawa, add a few drops of vegetable oil. Drop a spoon of batter and spread evenly.

  • When both sides of the dosa are cooked add the cooked potatoes and fold.
  • Serve hot with chutney!