Masala dosa recipe
Masala dosa is my favourite in my childhood days. I love the Potatoes cooked in a simple yet flavourful way that goes well as both stuffing for dosa and with puri/ poori.
Servings: 4
Ingredients
- 3 Potatoes big sized
- 1 Onion
- 2 tbsp Carrot finely chopped
- 2 Green chilli
- 1 tbsp Finely chopped ginger
- ⅛ tsp Turmeric powder
- Salt as needed
To temper
- 1 tbsp Oil
- ½ tsp Mustard
- 1 tsp urad dal
- 2 tsp Chana dal
- 5 Cashew nuts
- 1 Curry leaves sprig
Instructions
- Wash and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
- Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water and turmeric.
- Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.
- Spread dosa (refer tips page – dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.
Notes
- Use ½ tsp ghee along with oil for each dosa , which makes the masal dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet.
- Adding finely chopped ginger not only enhances the flavour, also helps in digesting the potato.Just make sure to finely chop, then you wont even get it to know while eating.
- Even If you don’t want that, you can also grind the ginger and green chilli with water mentioned in step 2 and use it.
- I use coconut oil for making this masala, which adds more flavour.