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Masala - Ramanathan




Ingredients

Quantity
Medium potatoes
3
Oil
1/8 tsp
Mustard seeds
1 tsp
Yellow split peas
1 tsp
Black gram dal
1 tsp
Medium onions
3
Water
½ cu
Garlic cloves
2
Tomato
1
Turmeric
1 tsp
Cayenne pepper
1/8 tsp
Coriander
½ tsp
Black pepper
¼ tsp
Cumin
¼ tsp
Ginger
1/8 tsp
Salt – optional
½ tsp
Precooked chickpeas
1 cup
Lemon juice – optional
4 tsp
Cilantro
to garnish
Orange juice – optional
4 tsp


Here's a great potato stuffing for dosai.

Cut potatoes into small cubes. Boil potatoes until tender, drain, and remove the skins. With oil, fry mustard seeds, yellow split peas, and black gram dal and set them aside.

Next, saute‚ onions in water with chopped garlic and tomato. Add turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the onion. Add chickpeas and mix thoroughly.

Add cooked potatoes. Add the fried mustard seeds, yellow split peas, and black gram dal to the potatoes. Mix them all thoroughly. Add lemon juice and garnish the masala with fresh cilantro. If the masala is too spicy for your taste, add orange juice.

Put a little masala in the middle of each dosai and roll the dosai. Do the same for the remaining dosai.