Masala Dosa | Indian Recipes

Stuffing for Masala Dosa

Masala dosa Indian recipes
Masala Dosa

4 potatoes, boiled, peeled and mashed

For Seasoning
2 onions cut in strips lengthwise
1 teaspoon ginger root, chopped
2 green chilies, chopped
4 curry leaves
1/4 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon black, mustard seeds
2 teaspoons white split gram beans
2 teaspoons salt or as per taste


Heat a pan and add oil. When the oil is hot, add the mustard seeds. When seeds are about to crackle, add the white split gram beans. When the white split gram beans are light brown add the chopped onions, green chilies, ginger and curry leaves. When the onions are soft, add the mashed potatoes, turmeric powder and salt. Mix everthing well and cook on low heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
Make the Dosai. When one side is brown, turn over and when the other side is cooked (need not be brown), turn over. Put 1 serving spoon of the stuffing in the centre of the dosai and spread from top to bottom. Fold both sides one over the other, pressing lightly and remove from pan. Serve hot. Masal Dosai can be eaten as it is or served with Chutney and Sambaar.
When the water boils, reduce the heat, gradually add the fried vermiceli and keep stirring, so that lumps are not formed. When it is cooked and has absorbed all the water, remove from heat. Garnish with crushed peanuts or cashew nuts and the chopped coriander. Serve hot with chutney or pickle.

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