Masala dosa

Ingredients

• dosa (from fermented rice and lentil batter)1 piece
• large potato (about 150g)1 piece
• chopped onion (about 40g).25 cup
• green chili.5 piece
• chana dal1 tsp
• mustard seeds.5 tsp
• cumin seeds.5 tsp
• turmeric powder.25 tsp
• oil1 tbsp
• Coriander leavesFor Garnish
• SaltTo taste

Instructions

1. 1

   Step 1

   Boil or steam 2 medium potatoes until soft, then peel and crumble them.

2. 2

   Step 2

   Heat 1 tbsp of oil in a pan and add ½ tsp of mustard seeds, ½ tsp of cumin seeds, and 1 tsp of chana dal. Sauté until the dal turns golden.

3. 3

   Step 3

   Add 1 small chopped onion, 1 slit green chili, and a few curry leaves. Sauté until the onions turn translucent.

4. 4

   Step 4

   Add the crumbled potatoes, ¼ tsp of turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.

5. 5

   Step 5

   Garnish with chopped coriander leaves and set the potato masala aside.

6. 6

   Step 6

   Prepare the dosa batter by spreading a ladleful on a hot tawa in a circular motion.

7. 7

   Step 7

   Drizzle a little oil or ghee around the edges and cook until the dosa turns golden and crisp.

8. 8

   Step 8

   Place a portion of the potato masala on one half of the dosa and fold it over.

9. 9

   Step 9

   Serve hot with coconut chutney and sambar.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Masala dosa can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.