|
Ingredients
|
Quantity
|
|
Dosa batter
|
300ml
|
|
For the
masala bhaji:
|
|
|
Onions
|
5
|
|
Green chillies
|
4
|
|
Coriander leaves – chopped
|
a handful
|
|
Potatoes
|
3 large
|
|
Ghee
|
4 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Curry leaves
|
a pinch
|
|
Turmeric powder
|
a pinch
|
|
Salt
|
to
taste
|
|
Grated coconut
|
a little
|
|
Lemon juice
of
|
1
|
|
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.
