Every time I get to meet my cousin, its “food time”. My BIL also cooks and their cooking mantra is “Simple, but tasty food”. They don’t bother with cumbersome cooking, just light foods that are easy to make.
Along with new recipes, I learn ‘re-invented’ foods also from them. Masala dosa is something I have been making forever, but this version ensures that you can pack it for your kid’s lunch and he doesn’t come back and tell you that “the masala kept falling all over, Mommy!”
All one has to do is to mash the potato masala filling nicely. Mash them up so that you can apply it like a paste and then the dosa would just stick to it! That makes it easy to pack it for lunch. Don’t you think so?
Makes filling for about 8 dosas, depending on how much filling you use for each dosa
- Dosa batter (ready-made or home-made)
- Potatoes : 3 big
- Onion : 1 medium, chopped
- Green chillies : 3-4, chopped very fine (or per taste)
- Ginger : 1″ piece, minced
- Turmeric powder : 1/4 tsp
- Mustard seeds : 1 tsp
- Curry leaves : 8-10, chopped very fine
For the red chilli chutney:
- Red chillies soaked in warm water : 8-10
- Garlic pods : 4-5
- Tamarind paste : 1 tsp
- Salt, as needed
- Wash and clean the potatoes. Cook them till they are well done, I do this in the pressure cooker for about 4-5 whistles. When cooked, peel, cut them into bigger pieces. Once they are cool enough to touch, break them as small as you can with your hands or with the back of a ladle and keep aside.
- Chop the onions fine. Mince the ginger, curry leaves and green chillies.
- Heat 1 tbsp oil in a pan and add the mustard seeds. Once they crackle, add the curry leaves. Add the onions and chopped ginger and green chillies and cook till the onions change colour.
- Once the onions are done, add the potatoes, turmeric powder and salt. Mix well.
- Now, using a masher, mash the masala well. We want as little lumps as possible. Taste test and adjust the seasoning. Once done, keep aside.
- For the red chili chutney, soak the red chillies in warm water for about 30 minutes. Drain and grind it with garlic pods, tamarind paste and salt, adding a bit of water to make a paste. This stores well for over a week when stored properly and refrigerated.
Keep your masala and the red chutney ready. Mash the masala well so that you don’t have many lumps.
Spread the dosa batter in the hot tawa, try making it as thin as possible. The sides, especially should be as thin as possible. Take a spoon of sesame seed oil/ghee and pour it all around the sides of the dosa. This makes it easy to take it off the pan.
Spread about 1/2 tsp of the chilli chutney on top of the dosa. The chutney is spicy, so skip it for kids.
Take 1 tbsp of the masala filling and spread it on one half using the back of a spoon or another wooden spatula. Take some more and again spread, ensuring that half the dosa is covered with a layer of masala.
Fold the dosa over and let it cook in medium flame for about 15-20 seconds. Turn over and cook the other side too.
Take off the heat and cut it into four pieces. Ready for the lunch box!
Skip the chilli chutney when giving it to kids. For adults, its not that spicy since we are using only a little bit. A bit of the chutney can be had as a side dish as well for the dosa.