Ingredients
Scale
- 2 cups of Dosa Batter
For preparing the potato stuffing:
- 3 large potatoes, boiled, peeled and crumbled
- 2 Onions, finely sliced
- 3 tablespoons of oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dry red chilies, split
- 3 green chilies, slit
- A pinch of asafoetida
- 1/2 tablespoon ginger-garlic paste
- 3/4 teaspoon turmeric powder
- 2 tablespoon water
- Salt, as required
Instructions
Preparing the Potato Stuffing:
- Heat a pan and add oil. Add mustard seeds and cumin seeds.
- When it splutters, add dry red chilies,asafoetida, green chilies, curry leaves and onion.
- Add little salt and saute till onions are soft.
- Add turmeric powder and mix well.
- Add crumbled potato and mix well. Cook for a couple of minutes, add water and mix again. Switch off the flame and keep aside.
Preparing Masala Dosa:
- Before beginning the preparation, mix the batter well with little salt.
- Heat the Dosa tawa/pan.. Smear little oil, if you are using a cast-iron pan. Do not smear oil if you are using a non-stick pan. You will not be able to spread the batter then.
- In the middle of the pan, pour a ladle full of batter. Spread the batter in a circular motion, thus spreading the batter on the pan.
- Sprinkle little oil on the dosa and edges.
- Cook till it becomes golden and crisp.
- Keep about 2-3 tablespoon of cooked potato masala in the centre of dosa. Fold it into half.
- Serve hot with Sambar and Coconut Chutney.
- Prep Time: 0 hours
- Cook Time: 0 hours