Food-India.com - Masala Dosa (Spicy Dosa)

Masala Filling:
2 large potatoes
1 medium onion (chopped)
½ teaspoon yellow split peas
½ teaspoon mustard seed
½ teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation

	Dosa shell
1	Separately soak rice and urad dal at least 6 hour or overnight in water.
2	Grind to paste.
3	Mix together, add salt with water to make batter.
4	Leave in room temperature overnight.
5	Mix onion and chilies to the thin batter.
6	Heat pan or griddle with little ghee or oil.
7	Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
8	Cook on both the sides, if desired.
	Masala Filling (Spicy Filling):
9	Heat oil. Add mustard seed, peas, onions and spice.
10	Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
11	Add potatoes and mix and cook some more
	Serve
12	Add filling inside Dosa and roll. Serve hot with Chutney.

Number of Servings: 6

Nutritional Analysis

Per Serving

Calories		Calories from fat
Cholesterol		Fat

Tip on Making Perfect Dosa:

Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing concentric circles on the batter.

Tips:

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