Sunday, August 29, 2010

Masala Dosai II


              

       In this type of masala dosa, red chilly chutney is not spread on the dosa like Spicy Masala Dosai I. This masala itself includes spices & tastes different than the plain potato stuffing.

Ingredients
  • Fermented dosa batter - 2 cups
Potato stuffing
  • Potato - 2 medium size (boiled & mashed)
  • Onion - 1 medium size
  • Tomato - 1 medium size
  • Cumin - 1/2 tsp
  • Aniseed - 1/2 tsp (crushed)
  • Ginger-garlic paste - 1 tsp
  • Mustard & urad dal - 1/2 tsp
  • Curry leaves - few
  • Green chillies - to taste
  • Sambhar powder - 1 tsp or to taste
  • Pepper corns - 1 tsp (crushed & not powdered)
  • Coriander leaves - few
  • Oil - as required
  • Salt to taste

Method
  • Heat oil in kadai, on high medium flame.
  • Splutter mustard, urad dal, cumin seeds & aniseeds one by one.
  • Add the ginger-garlic paste & fry till the oil separates.
  • Add onions, green chillies, curry leaves and fry till it becomes light brown in color.
  • Add the chopped tomatoes & continue frying till it becomes mashy.
  • Now add sambhar powder, turmeric powder & salt.
  • Fry for 1 minute.
  • Now add the potato & mix well.
  • Then add the crushed pepper & coriander leaves & mix well.
  • Heat the Dosa tawah on medium high.
  • Rub the pan with oil/ghee dipped cloth or tissue towel.
  • Spread one ladle of batter on the tawa, starting from the middle in a rotating motion to make dosa.
  • Drizzle some oil & cover the dosa for few seconds.
  • Now remove the lid & spread the potato stuffing.
  • Fold the dosa to cover the stuffing & serve it with coconut chutney.



1 comment:

  1. It sounds to be delicious. will try surely.

    ReplyDelete

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