Thursday, March 13, 2014

Spicy masala dosai

In South India, we make Masala dosai by stuffing the dosa with yellow poori masala. But the masala stuffing varies from city to city. My neighbor aunty (from Gujarat), gave me a spicy masala dosa on a  morning and I totally loved her version. Here is  her version. Enjoy this with sambar and chutney for a  delicious dinner


Potato masala:
Boiled potato - 3
red onion - 1/2
ginger garlic paste - 1 tsp
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
cilantro - few leaves.
salt - to taste
garam masala / curry masala powder - 3/4 tsp
lemon juice - 1 tsp
oil - 1 tbsp
fennel - 1 tsp
Tomato ketchup - 1 tsp per dosai (optional)

Peel the boiled potatoes and mash almost finely.
Heat oil  in a wok, add fennel (sombu). As it gets red, add finely chopped onion. After the onion gets soft, add ginger garlic paste and saute till raw smell goes. Add the turmeric powder, chili powder, curry masala powder and mix for 10 seconds. Then add the mashed potatoes, salt, cilantro and cook covered with handful of water for 5 minutes.
After switching off sprinkle lemon juice and keep aside.

Dosa:
Dosa batter - 2 cup
sesame oil - as per need
ghee - optional

Method:
Heat a dosa tawa. Sprinkle few drops of sesame oil. Soak a clean cloth with water and wipe it off, so that the tawa is completely coated with oil.
Pour a 1/2 cup batter (for a large dosa tawa or lesser for a small tawa).  Spread it in circle to get a medium thick dosa. Drizzle some ghee on top of it. Flip as it gets mild red on one side.
After it gets cooked both sides, take the dosa and keep it on a plate as if the red side remains at bottom. Spread the tomato ketchup over the dosai. Take a scoop of potato masala and spread over it and fold. Masala dosai is ready!

Serving suggestion:
Serve with sambar and coconut chutney as dinner or any main course meal.

Note for beginners:
It would be laborious to make all these potato masala, dosa batter, sambar , chutney on a single day. I am sure , no Indian would do like that. So I generally make dosa batter ahead and keep refrigerated always.  Potato masal I have mentioned here can be prepared a day before for lunch pack along with chapati or rice. Like wise  sambar can also be saved from lunch. So if we plan ahead it would be easier for us to make this masal dosa for our loving family.

4 comments:

Priya Suresh said...

Ur masala dosai makes me hungry, i wont mind making them often.

Sony P said...

Tempting masala dosa....... Love it!!

VineelaSiva said...

Yummy spicy dosa.Any time dosa is fine for me.

prethika skm said...

Always my fav one....Wonderfully served sis