The needle of the clock has crossed 12 and another day has started. The neighborhood is quiet and everyone is asleep. Everyone, expect me and my husband.

For us, this is a part of our ‘day’. Our day ends at small hours in the morning and not surprisingly, we catch upon our sleep by dozing off for  sometime after dropping the kid at the bus stop. But not on weekends.

Kiddo’s body clock is set to wake up at 6:40 AM and 6.40 it is, whether it is weekend or weekday. So in another six hours, the rush of the morning will start. Me, sleep deprived since I won’t be able to have a nap, will be grumpy at everyone for no fault of theirs. Kiddo will be violently protesting on having to leave the house to attend a function.

My hubby, who has a much better sense of balance, will loose it when we won’t be able to locate the place where the function is being conducted. But then, that’s how life is – full of little tamashas and masalas.

Anyway, that’s for the morning. Right now, let me enjoy my ‘day’ and the masala that every single day brings onto our life.

And here is a bit of masala for you, this time literally – in the form of masala dosa. Enjoy the recipe.

Check out this link at VeggieBelly for all the tips and tricks to make the perfect dosa batter.

Ingredients:

• Dosa Batter (ready made /home made)  :   1 L approx
• Potatoes                                                                :   4 -5 medium, boiled
• Onions                                                                    :   1-2, large
• Green Chillies                                                      :   3-4
• Ginger                                                                     :   1/2″ piece
• Turmeric Powder                                              :   1/2 tsp

Method:

1. Pressure cook the potatoes for 3-4 whistles or till they are cooked thoroughly. Retain the water in which they are cooked.
2. Heat oil, add mustard seeds. Once they splutter add the dals and curry leaves and wait till it starts to brown.
3. Add the onion, ginger and green chillies. Saute till the onions are cooked. Add the potatoes, turmeric powder and salt. Add half cup of water in which the potatoes were cooked, if the curry appears to be too dry.
4. Mash some of the potatoes with a wooden spoon so that the masala thickens a bit.
5. I let this boil for 4-5 minutes, stirring now and then. Check and adjust the seasonings and keep aside.
6. Make dosas and once both the sides are cooked, take off the pan, add two tablespoons of the filling in the centre and fold over.
7. Serve hot with sambar and chutney.

Linked to:

• Blogging Marathon #14, under ‘Seven Days of Dosa’ theme