Masala Dosa

Ingredients

• 3 cupsDosa batter (fermented)
• 4 mediumPotatoes, boiled and roughly mashed
• 1 largeOnion, finely chopped
• 1 tspMustard seeds
• 1 tspUrad dal
• 10Curry leaves
• 2Green chillies, chopped
• 1 tspGinger, grated
• 1/2 tspTurmeric powder
• 1 tspSalt
• 1 tspLemon juice
• 2 tbspCoriander leaves, chopped
• 3 tbspOil
• 2 tbspGhee (for finishing dosa)

Method

1. 1

   Heat oil in a pan. Add mustard seeds; when they crackle, add urad dal and curry leaves and let them sizzle.

2. 2

   Add chopped onion, green chillies and ginger. Sauté until the onion is soft and translucent, 3 minutes.

3. 3

   Add turmeric, salt and the mashed potatoes. Mix until uniform. Cook 2 minutes.

4. 4

   Sprinkle 2-3 tbsp water if dry, then fold in lemon juice and coriander leaves. Keep warm.

5. 5

   Heat a tawa on medium-high. Pour a ladle of dosa batter, spread thin in widening circles.

6. 6

   Drizzle ghee around the edges. Cook until crisp and deep golden underneath, 90 seconds.

7. 7

   Place a generous scoop of potato masala along the centre of the dosa. Fold one side over the filling and slide onto a plate.

8. 8

   Serve immediately with sambar and coconut chutney.