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