It is a popular and filling breakfast from South India. The difference from the ordinary dosa is that, there is a filling of potato masala inside this. The Indian Coffee House in Trivandrum, is a popular joint and a prominent landmark which got fame because of its structure designed by Laurie Baker. Here we get masala dosa with beetroot masala filling. I’m trying it for the first time from here and it is very tasty.
- Potatoes – 2
- Onion – 1
- Ginger – 1″ piece
- Green chili – 3 (finely chopped or slit)
- Turmeric powder – 1/4 teaspoon
- Curry leaves – 1 sprig
- Urad dal – 3/4 teaspoon
- Asafoetida – a pinch
- Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well and keep aside.Cut onions lengthwise, slit green chili and finely chop ginger.
- Heat oil, add mustard seeds, when it splutters, add asafoetida, urad dal. When dal turns golden brown, add thinly sliced onions, green chili, ginger and curry leaves. Saute for a few minutes until onion turns pink.
- Add turmeric powder, mashed potatoes and salt needed.Cook for few minutes until everything gets blended well. Switch off the flame.
- Heat a tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
- Using the back of the ladle, spread the batter in a circular motion. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)
- Once the edges starts browning and the dosa is cooked, reduce the heat, add 2 tablespoon of potato masala, and fold the dosa. Remove from tawa and serve hot.