Masala dosa is a crepe-like pancake made from fermented rice and lentil batter, filled with a savory potato filling. The recipe for the potato filling is very simple to make and adds a twist to the simple dosa eaten with Sambar or a coconut chutney.
Ingredients:
4 small potatoes, diced
1 tsp salt for boiling water
½ tsp salt, for filling
¼ tsp turmeric powder
Pinch of Hing (1/8 tsp)
½ inch piece of ginger, chopped
1 shallot, chopped
1 green chili, chopped
1 sprig curry leaves, chopped
¼ cup olive oil
1 dried red chili, seeded
½ tsp cumin seeds
1 tsp mustard seeds
½ tsp Channa dal
½ tsp Urad dal
Recipe:
1. Add potatoes to a pot, add enough water and salt to boil potatoes, and cooked until tender.
2. Drain the potatoes once cooked, transfer back to the pot and mash potatoes to desired texture. Set this aside.
3. To a separate pot, add olive oil and heat oil on medium heat. Add the mustard seeds, cumin seeds, and dried red chili once oil is heated. Cover the pot until the mustard seeds stop popping. Lower the heat to prevent burning if necessary.
4. Add the Channa Dal and Urad Dal, sauté, and allow the dal to become golden brown color, without burning. This cooks quickly so adjust heat to prevent burning.
5. Add the shallot, green chili, curry leaves, and ginger to the pot. Sauté until shallots are translucent and chili is a vibrant green color.
6. Add turmeric, salt, and Hing and thoroughly combine with shallot mixture until the raw spice smell dissipates.
7. Lastly, add the cooked, mashed potatoes to the shallot-spice mixture and combine well. Heat can be turned off at this point or lowered once everything is combined nicely.
8. Make Dosa https://www.jessaddspice.com/post/dosa-recipe and fill with potato filling, fold and serve hot alongside Sambar https://www.jessaddspice.com/post/sambhar-recipe or coconut chutney. Enjoy!
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