Spicy Masala Dosai I

Ingredients

• Fermented dosa batter - 2 cups

Red chilly chutney (group I)

• Red chillies - 10 long variety
• Garlic  - 2
• salt to taste

Potato masala (group II)

• Potato - 3 medium size (boiled & mashed)
• Green chillies - 4 (chopped)
• Onions - 2 medium size (chopped lengthwise)
• Curry leaves - few
• Mustard & urad dal - 1/2 tsp
• Channa dal - 1 tsp
• Turmeric powder - few pinches
• Coriander leaves - few
• Oil - 1 tbsp
• Salt to taste

Method

• Grind group I chutney ingredients together to make a spicy chutney.
• Heat oil in the pan & splutter mustard seeds.
• Add urad dal & channa dal.
• Then add chillies, curry leaves & onion. Fry for few minutes.
• Add salt & turmeric powder.
• Also add the mashed potato & mix well.
• Sprinkle some water & continue mixing.
• Add coriander leaves & remove from fire when it reaches the desired consistency.
• 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 (or you can flip the dosa & cook both the sides).
• Now remove the lid & apply a very thin layer of red chilly chutney on the dosa.
• Then spread the potato stuffing in the center of the dosa.
• Cover the stuffing by folding the dosa like a triangle.
• Serve it with coconut chutney.