Third day of the blogging marathon with the theme “Tamil Nadu Specials” and it is Masala Dosa on the menu. This dosa is most people’s favorite. Now what is there to not like about it right? Right from the crunchy dosa to the spicy potato filling, everything about it is satisfying. Growing up this was a delicacy at home and as kids, we were pleasantly surprised by this treat by mom. She used to keep it a secret and I will be all smiles to find the filling inside . Along with the spicy filling we also had sambar to go with it and the combination made it taste divine. K is not an idli fan, but loves dosa and so it is on the menu any time I make batter. Now off to the recipe.

Ingredients
Batter to make dosa

For the spicy filling
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 big onion chopped (small pieces)
4 green chillies slit lengthwise (adjust to taste)
Curry leaves
4 medium potatoes boiled and mashed
1/4 cup frozen green peas
Pinch of turmeric
Salt to taste
1/4 cup water

Method
I don’t prepare batter specifically for dosa or idli. I keep it thick for idli and the next day when I make dosa I add a little bit water say 1/4 cup or so to dilute it. I have shown the batter preparation in mini idli post.

Let us start the preparation of the spicy filling. First boil the potatoes and mash them.

Heat oil. Add mustard seeds, urad dal, onion, green chillies and curry leaves.

Cook until onions are done.

Then add the mashed potato.

Add frozen green peas, salt and turmeric. Add about 1/4 cup of water. Mix well. Simmer for 10 minutes.

Spicy filling ready.

Let us prepare the dosa now. Pour a ladleful of batter on the tawa and using the ladle spread the batter outward to form a thin circle.

Pour 1/2 tsp of oil around the edges of the dosa and sprinkle some oil on the dosa. Cook for a couple of minutes and you will see brown patches appearing. Time to flip.

Flip and let the other side cook for a minute

Flip it back. Take a spoonful of spicy filling and place in the centre of dosa.

Fold it to cover the filling.

Fold it again to form a log. Do not keep the dosa on the tawa for long as it would become too crisp and hard.

That is it. Crunch and tasty masala dosa ready to be served.

Enjoy!

Tips
1. Masala dosa is best served with Sambar and coconut chutney along with the spicy filling.
2. The same spicy filling can be used for pooris too. For poori add more water to get a gravy consistency.

Check out what other BM Marathoners are cooking.