I am sure at least every south Indian (Except for people who want to avoid potato) is always an ardent lover of masala dosa. Ironically, though it is simple to make at home, most of us eat it only in restaurants. As we live in a locality that does not give us the luxury of stepping into a decent tiffin centre as when we want, I was elicited to prepare masala dosas for dinner on a week day. They indeed tasted in comparison to the restaurant ones.
Preparation Time: NA
Cooking Time: 30 minutes
1. Dosa batter – 2 cups
2. Potato – 3
3. Green peas – ½ cup
4. Onion – 1
5. Green chilies – 2
6. Curry leaves – 1 sprig
7. Oil – 1 tbsp + as required for greasing
8. Mustard seeds – ¼ tsp
9. Cumin seeds – ¼ tsp
10. Asafoetida – 1 pinch
11. Urad dal – ½ tbsp.
12. Gram dal – 1 tbsp
Step 1: Boil the potatoes, peel and mash them well. Blanch the shelled green peas with a pinch of salt.
Step 2: Heat oil in a kadai, splutter mustard seeds & cumin seeds, roast urad dal & gram dal until brown, sprinkle asafoetida, add chopped green chilies & curry leaves and sauté the chopped onion in it until translucent.
Step 3: Now add the mashed potatoes & blanched peas and sprinkle enough salt. Add enough water and get a juicy & soft consistency. If it is watery, it will soak the dosa and it won’t taste good. Keep masala aside.
Step 4: Heat dosa tava, ladle batter in the center and spread it around the tava till thin. Drizzle oil around and cover with a lid.
Step 5: Open lid when the top the dosa is done (white batter turns off-white), with the help of flat ladle flatten the top surface of dosa and spoon the masala in a vertical line of about 3” width.
Step 6: Check it the dosa has turned brown enough; when done fold both sides towards center like in the image. You can make triangular dosas as well.
*In my hostel, they smear spicy chutney over the dosa before placing masala into it; however I’m not a big fan of it. This chutney is made by grinding garlic cloves, soaked red chilies and salt together.