This is a tried-and-tested recipe that serves as a nutritious answer to the hungry palate! A thin crisp dosa, engulfed in a creamy and spicy bhaji, is folded up and neatly cut into four pieces is tempting to eat.
Preparation Time: 20 Mins
Cooking Time: 25 Mins
Makes 4 plates
Ingredients
For The Masala of Masala Dosa:
Mustard Seeds ( Rai / Sarson)- 1 Tbsp
Chana Dal (Split Bengal gram)- 1 Tbsp (Soaked and Drained)
Curry Leaves (Kadi Patta)- 7 to 8
Green Chilies- 1 Tbsp (Chopped)
Onions- 1/3 Cup (Sliced)
Potatoes- 1 1/4 Cup (Boiled, Peeled and Chopped)
Turmeric Powder (Haldi)- 1/2 Tbsp
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Coriander (Dhania)- 1 Tbsp (Finely Chopped)
Oil- 1 Tbsp
Salt to Taste
Other Ingredients:
Dosa Batter- 1 Cup
Butter for Cooking- 4 Tbsp
Onions- 6 Tbsp (Finely Chopped)
Garam Masala (Optional)- 1 Tbsp
For Serving:
Coconut Chutney
Green Garlic Chutney
Sambhar
Method :
For Making the Masala of Masala Dosa:
Take a wok or kadhai and heat oil in it. Add mustard seeds in it. When the seeds start crackling, add the chana dal to the mustard seeds and sauté them on a medium flame till the chana dal turns light brown in color. Now add curry leaves, green chilies and onions. Mix them well and sauté on a slow flame for about 5 minutes or till the onions turn translucent. Add potatoes, turmeric powder, salt, coriander and mix well. Cook on a medium flame for another minute, keep stirring occasionally to avoid burning.
Keep this aside.
How to Prooceed:
Heat a non-stick tava or griddle, and sprinkle some water on it. Temp. of tava should be hot enough that water should sizzle immediately when sprinkled. Wipe water off using a piece of cloth. Pour ¼th of the batter on the tava and spread it properly in a circular motion to make a thin dosa. Spread 1 tbsp of butter and spread ¼th of the masala evenly on the dosa. Then sprinkle 1½ tbsp of onions and ¼ tbsp of garam masala evenly over the masala of dosa and cook till the dosa turns brown in color. Fold over from both sides while pressing it lightly using spatula and cut it into 4 equal pieces before serving. Set it on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar.
Repeat with the remaining ingredients and masala to make 3 more plates of the tempting dish.
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