Soft Masala Dosa With Red Chutney Recipe
Dosa is a staple dish in South Indian states. It is a fermented crepe made from rice batter and black lentils. It is a common breakfast dish and street food, and high in carbohydrates, and contains no sugar or saturated fats. This version of Dosa is soft from both the sides and filled with potato filling and red garlic chutney.
Ingredients
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3-1/2 cup Idli Dosa Batter
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Oil
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to shallow fry
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1/2 teaspoon Chaat Masala Powder
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1-1/2 cup Potato Masala
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Lahsun Ki Chutney (Red Garlic Chutney)
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as required
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For Aloo Masala
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2 cups Potatoes (Aloo)
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boiled and coarsely mashed
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1 cup Onion
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roughly chopped or sliced
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1 teaspoon Ginger
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grated
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2 Green Chillies
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finely chopped
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1/4 teaspoon Turmeric powder (Haldi)
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6 Curry leaves
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finely chopped
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Coriander (Dhania) Leaves
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Small bunch
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finely chopped
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Salt
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to taste
Instructions
Step 1
To begin making the Soft Masala Dosa With Red Chutney Recipe, we will first make the potato masala filling
Step 2
Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow it to roast until the dals turn slightly brown
Step 3
Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida
Step 4
Saute for a few minutes until the onions turn soft
Step 5
At this stage add in the turmeric powder, salt and potatoes
Step 6
Stir well until all the ingredients are well combined
Step 7
Cover the pan, turn the heat to low and simmer for a few minutes
Step 8
Once done, turn off the heat
Step 9
The filling is ready
Step 10
Keep aside