Masala Curry for Dosa
| Big Potatoes | 3 (boiled , peeled and mashed) |
| Onions | 1/2 cup (sliced) |
| Green chillies | 4 (chopped) |
| Ginger | 1tsp (finely chopped) |
| Turmeric | 1/4 tsp |
| Fresh or frozen peas | 1/4cup (optional) |
| Oil | 2tbsp |
| Tempering ingredients | Channa dal 1tsp, urad dal 1/2tsp, mustards 1/4tsp, Cumin 1/4tsp, Red chilles 2 (break into pcs) |
| Curry leaves | few |
| Lime juice | 1tsp (optional) |
- Heat oil in pan and give tempering. Add onions, green chillies, ginger, turmeric and curry leaves and fry till onions are slightly soft. (leave onions little kah-cha).
- Add mashed potato and salt and mix well. Fry for 5Min's on low flame and finally sprinkle lime juice and coriander leaves.
- Masala for dosa is ready.
Dosa Batter
| Urad dal | cup |
| Rice | 2 cups |
| Fenugreek seeds | 1/2tsp |
| Rice flakes | 1/4th cup (optional) |
| Salt | to taste |
- Wash ans soak Urad dal and rice for 6-8hrs. Along with rice or urad dal soak fenugreek seeds. Before grinding give couple of washes and grind into thick dosa batter.
- Take into a bowl and ferment for 8hrs or overnight.
- Mix 2-3 times and add salt to taste. and mix.
- Batter is ready for preparing dosa.
- Heat tawa / non stick pan. Pour ladle full of batter in the center of pan and spread like dosa.
- Drizzle 1/2tsp oil and roast till golden brown.
- In center place 1/4cup of potato masala curry. Fold dosa and serve with chutney.
In picture I served with KOBBARI AND KOTHIMEERA CHUTNEY
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