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Wednesday, March 16, 2011

Masala Dosa - Crepes with Potato Filling

As a kid I used to love plain dosa also known as "sadha" dosa. In fact the only thing I ate when we dined out . It was later, during middle school years that I started liking masala dosa. What makes a dosa "masala" dosa, is the addition of potato curry to the dosa. The combination is absolutely delicious and a complete meal. So, if you want to introduce someone to masala dosa, try this great recipe.  Enjoy!

The method to make the dosa and the perfect dosa batter is here.

For the dosa batter
See perfect dosa batter recipe

For the potato curry
3-4 medium potatoes, boiled, peeled and chopped into cubes
salt to taste
2 tbsp oil
1/8 tsp mustard/rai seeds
1/8 tsp cumin seeds
1 tsp urad dal
pinch of asafoetida
5-6 curry leaves (optional)
1/8 tsp turmeric powder
salt to taste
cilantro to garnish, chopped

To make the potato curry filling
Heat the oil in a pan. Add the mustard and cumin seeds. Once they start to crackle, add the asafoetida, curry leaves, and urad dal. Let it cook till the urad dal is lightly brown. Add the add the potatoes, then the turmeric. Stir so that the turmeric is well mixed in and the potatoes are coated. Cook this for a a few minutes. Garnish with chopped cilantro.
To make the dosa
See perfect dosa batter recipe
Once the dosa has been cooked on both sides, flip it back so the side that was cooked first and is browned is down on the pan and the side cooked later is on top. Then add 1/4th cup of potato curry on the center of the dosa. Then fold one side of the dosa and then the other like closing a flap. The masala dosa is ready. Serve hot with chutney and sambar.

Don't over cook the potato when boiling it, else the potato curry will become mushy.


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