Green peas masala dosa recipe

Ingredients

To temper

Method

1. Heat a kadai and temper with cinnamon and jeera or fennel seeds. Add finely chopped onions and fry till transparent.



2. Add ginger garlic paste, fry for a minute in medium flame.



3. Add finely chopped tomatoes, followed by red chilli powder, masala powder, turmeric, coriander powder and salt. Fry till everything turns mushy and to a masala.



4. Add the peas, sugar and mix well for a minute in medium flame.



5. Add 1/4 cup water, cook covered for 5 minutes in low flame (or until peas are cooked).



6. Sprinkle water if its too dry and mix well. Add coriander leaves finally.



7. To make dosa (I used my idli dosa batter itself), pour a laddle full of batter and spread evenly. Let it get cooked half way, then place the masala, 2tblsp, in the mid. Fold Slightly in one side as shown below.



8. Again fold the same size in the other two sides to make a triangular shaped dosa. You can fold into two simply as well.

Notes

• Let the consistency of the peas masala be thick, not too runny gravy.
• Cinnamon, fennel, gg paste and masala powders makes it the best flavorful masala. So do not skip it.
• Do not stuff more masala than mentioned.