Masala Dosa Recipe | Breakfast Recipes

We enjoyed heavy rain last night watching football... the climate was so pleasant and didn't feel like sleeping.... Hopefully the climate stays good for a few more days so I can make some hot snacks in the evening:P Oh no, it will spoil my diet plans:P 

Today's recipe is masala dosa which is one of the standard menu in the hotels for breakfast in those days. Now we get lots of varieties from garlic podi dosa, cauliflower dosa, cheese dosa to mushroom dosa. But I never like to eat dosa in hotels, as my love is always for the home-made dosa. This is a fixed menu in my MIL's home on Sundays when we don't eat non veg food. She makes it real tasty that I never get to make any-time, her secret might be the fresh flavours of curry leaves and coriander leaves from the home garden. 

MASALA DOSA RECIPE

Recipe Category:South Indian | Breakfast

Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 4 dosas

Ingredients:

For the Potato Masala

Potatoes - 3 medium, peeled, boiled and smashed

Small Onion / Shallots - 1 cup, finely chopped lengthwise

Green Chillies - 2 slitted

Turmeric Powder - 1 tsp

Salt - to taste

Coriander leaves - to garnish

Ghee - 2 tsp

Cashwenuts - 10 broken very small

To temper:

Oil - 2 tbsp

Mustard Seeds - 2 tsp

Urad Dhal - 1 tsp

Curry Leaves - 1 spring

For the dosa

Dosa Batter - 3 cups

Oil/Ghee - For greasing 

Method of Preparation:

1. Pressure cook the potatoes with enough water. Once the pressure released, open and peel the skin and smash it. Keep aside. Heat oil in a kadhai, add the items under to temper. Once the urad dhal turns golden brown, add the finely chopped shallots, green chillies and curry leaves. Saute until golden brown. 

2. Add turmeric powder and required salt to taste. Add the smashed potatoes and again smash well with the laddle until its mixed completely. At this stage, you can sprinkle water for a mashy consistency. I haven't used water here. 

3. Heat ghee in a small kadai and roast the chopped cashewnuts til golden brown. Add this to the potato masala and mix well. Potato Masala is ready when oil starts leaving the sides. 

4. Heat a dosa tava til sizzling hot, pour a laddle of dosa batter and spread well in circular motion enough to form a big dosa. Drizzle oil on the sides and center. Once its cooked, flatten the dosa with dosa spatula. 

5. Turn over and cook. Turn again, add the potato masala in the centre and spread well on one side of the dosa with a spoon. Close the dosa. Repeat the same for remaining dosa's. 

Notes:

• Garnish with fresh coriander leaves at the last. 
• Instead of shallots, you can replace 1 big onion chopped finely.
• You can also try cooking the masala with roasted gram dhal powder mixed with water. It will give a thick consistency. 
• Cashewnuts roasted in ghee adds more crunch and rich taste to the masala.

Serve hot with coconut chutney for a filling breakfast!!!