Masala Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 157 cookbooks
This recipe has been viewed 207307 times
A tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
- Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 minute.
- Allow it to cool.
- Once cooled, mash lightly with the back of the spoon and keep aside.
- Combine the dosa batter, salt and a little water, mix well and keep aside.
- Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
- Smear 2 tsp of butter on the edges of the dosa
- Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
- Fold over while pressing it lightly, using a spatula to make a flat roll.
- Repeat with the remaining ingredients to make 3 more dosas.
- Serve immediately with coconut chutney.
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