Dosa is now a world famous South Indian vegetarian recipe, made with a fermented batter of rice and urad dal. Dosa has a lot of variations, mainly in the filling or the topping. One such variation is the masala dosa. Now, I call it the masala dosa because this is a classic. It is simple in terms of the filling, but that simple filling elevates the taste and experience of eating a dosa vastly. Although, I try to restrict the amount of oil/ghee I use while making dosas, a little butter here can go a long way.
Whenever I make this Dosa, I don’t know how much each one will consume. The number cannot be less than four for every individual of the house. My husband always like to have dosa with chutney and gun powder.For my daughters the masala filling itself is sufficient. My elder daughter, who is presently in Germany, loves this dosa.
This dish is famous all over the world. Many people have satisfied the taste buds of their customers with this dosa. Just check out this video then you will understand why he is referred to as Dosa Man of New York. His specialty is Pondicherry Dosa, a variety of Masala Dosa. If you want to serve coconut chutney for this Dosa check my this Idly with Coconut chutney recipe.
- 2 Cups Dosa batter
- 4 Potatoes Medium sized
- 2 tsp Oil
- 1 tsp Jeera
- 2 Onions Large, Thinly sliced
- Curry leaves
- 1 tsp Red Chilly Powder
- 1/2 tsp Garam masala powder
- Salt To taste
- Coriander leaves To garnish
- Cut potatoes into half and pressure cook it for two to three whistles. Switch off the stove. Once the potatoes cool down, peel the skin, break them into pieces and keep them aside.
- Heat oil in a kadai.
- Add jeera and allow it to splutter.
- Add sliced onions.
- Add curry leaves and saute till onions change color to golden brown.
- Now add the boiled potatoes.
- Add red chilli powder and salt. Mix well and saute for 3 to 4 minutes.
- Add garam masala powder and mix well. Switch off the stove.
- Garnish with coriander leaves.
- Mix it and the aloo masala ready as a filling for the dosa.
- In a hot tawa spread the dosa batter.
- Place a small ball sized aloo masala on the dosa.
- When the dosa is cooked and becomes crispy fold it and remove it from tawa.
- Serve it hot along with sambhar, chutney and gun powder.