Masala Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana.

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this conditions:the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.

Ingredients:

Dosa Batter : I have used ID dosa batter ( 1 packet)

For the filling :

(Serves 4- 5 people)

Potatoes - 2 large nos

Corriander leaves- a handfull

Turmeric Powder - 1 tsp

Mustard seeds - 1 tsp

Red chilly - 2-3

Onions - 2 large nos

Garlic - 1/2 tsp minced

Ghee- to taste

Green chillies slit - 3

Method:

1. Splutter the mustard seeds. add red chilly

2. Now add the onions.Then add salt.

3. Fry the onions till they become soft. Add the green chilies and garlic.

4. Add the turmeric powder. Mix well.

5. Now add the boiled chopped potatoes.

6. Cook for 2-3 minutes stirring well. Add chopped coriander leaves.

Preparing the Masala Dosa:

1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.

2. Spread the dosa batter in a circular way on the pan. Add some ghee on top

3. Flip and cook the other side. Flip again.

4. Spread the potato sabzi filling on one side of the dosa.

5. Cover with the other half and let the dosa cook for 15-30 seconds.

6. Serve masala dosa hot with coconut chutney and sambar

#breakfast