Masala dosa is the most loved breakfast item in my family. For me, there is nothing better than Masala dosa served with an easy potato curry, coconut chutney and sambar 🙂 That is a match made in heaven !! There are numerous versions of dosa – oats dosa, chana dosa, ragi dosa, spring roll dosa… and so on but when it comes to masala dosa, it is always ranked superior to them all 😀
Indian dishes are a mix of lots of flavors and combinations and the best part is that Indian cooking has a well balance of all the spices added to it. I try to do the same with my south Indian cooking too. I try to make healthy recipes without compromising on the taste and one such healthy recipe is the instant masala dosa recipe where I made an instant dosa using whole wheat flour. You can also prepare the red chutney for this recipe and smear it inside the dosa before placing the curry. That will be slightly spicy. But, in today’s recipe I have not used the red chutney.
I have previously shared my tips on how to make crispy dosa- you can check the tips here.
If you are interested in other veg cooking recipes especially south Indian breakfast recipes, you can view the recipes here.
Makes: 8 dosas
Soaking time: 8 hours
Fermentation time: 8 hours
Cooking time: 15 mins
For masala dosa
For potato masala curry
Potato/aloo – 2 big (boiled, peeled and roughly chopped)
Onion – 1 medium (finely chopped)
Curry leaves – 4 or 5
Green chili – 2 (finely chopped)
Ginger – ½ tsp (finely chopped)
Green peas/mutter – ¼ cup
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Mustard seeds – ½ tsp
Asafoetida/hing – a pinch
Salt – to taste
Oil – 2 tbsp
To make potato curry
- Heat oil in a pan and add cumin seeds, mustard seeds and hing. Let them splutter.
- Add ginger, green chili, curry leaves and onions and fry till the onion is cooked.
- Add the green peas and mashed potato and season with salt. Also add the turmeric powder and mix them well.
- Once combined remove from heat and keep aside.
To make masala dosas
- Heat a tawa and keep it on medium high heat.
- Take a ladle of dosa batter and make a dosa like you prepare regular dosas. Spread the batter thin and evenly.
- Once the dosa is almost cooked, on one half of the dosa apply about ¼ cup of the prepared masala curry and fold the other half of the dosa over this.
- Remove the dosa and place it in the serving plate.
- Serve it hot with either chutney or sambar.