Masala Dosa

• 1 1/2 cups idli/dosa batter
• 1/2 cup finely diced onion
• 1/2 cup finely diced bell pepper
• 1 medium potato, diced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon curry leaves
• 1 green chili, minced
• 1 teaspoon turmeric
• Salt to taste
• 1/2 teaspoon garam masala
• 1 tablespoon oil for filling
• 2 tablespoons oil for cooking dosas

Steps

1. 1 Prepare the dosa batter according to package instructions or your favorite recipe and let it ferment overnight.
2. 2 Heat oil in a pan, add mustard seeds, and let them splutter.
3. 3 Add cumin seeds, curry leaves, and green chili, sauté for 30 seconds.
4. 4 Toss in onions and bell peppers, cook until softened.
5. 5 Add diced potatoes, turmeric, salt, and garam masala. Cook until potatoes are tender.
6. 6 Heat a non-stick skillet, pour a ladleful of dosa batter and spread into a thin circle.
7. 7 Once bubbles form, spoon potato filling down the center and fold the dosa into a semi-circle.
8. 8 Cook until golden brown on both sides.
9. 9 Repeat with remaining batter and filling.

Equipment

• Non-stick skillet
• Ladel

Variations

• Add grated carrot or peas to the potato filling for extra veggies.
• Experiment with different spice levels to suit your taste.

Substitutions

• If curry leaves are unavailable, use fresh cilantro.
• Substitute garam masala with a blend of cumin, coriander, and black pepper.

Pairings

• Serve with a fresh mango chutney.
• A cup of chai makes a perfect companion.

Nutrition

Tips

• Ensure the dosa batter is the right consistency - thin like heavy cream.
• Keep the dosas warm in a low oven while you finish cooking the rest.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a drizzle of oil.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with coconut chutney and sambar for an authentic experience.
• Pair with a cooling cucumber raita.

FAQ