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Masala Dosa - 2


Dosa batter

For the masala bhaji:

Green chillies
Coriander leaves – chopped
a handful
3 large
4 tbsp
Mustard seeds
1 tsp
Curry leaves
a pinch
Turmeric powder
a pinch
 to taste 
Grated coconut
a little
Lemon juice  of
Mustard seeds
1 tsp

To prepare the masala bhaji:      Chop the onions, green chillies and coriander leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with mustard seeds. When they splutter, add curry leaves and chopped green chillies. Add the chopped onions and fry until golden brown. Add the mashed potatoes, turmeric powder and salt. Stir well. Remove from heat and sprinkle lime juice over. Mix well.

To prepare the masala dosa:      Heat a dosa plate or a tawa to 140C. Grease it with a little ghee. Pour about 75 ml dosa batter over the pre-heated dosa plate in a circular shape. Put one tbsp ghee over the dosa. Place about 75 g to 100 g of the prepared masala bhaji over the dosa and spread well. Cook until done. Gently fold the dosa over into a cylindrical shape. Similarly prepare three more dosas. Serve with sambar and chutney.