Ingredients:
Potatoes 3, big sized
Onion 1
Carrot, finely chopped 2 tbslp
Green chilli 2
Finely chopped ginger 1 tblsp
Turmeric powder 1/8 tsp
Salt 3/4 - 1 tsp(adjust as per your taste)
To temper:
Oil 1 tblsp
Mustard 3/4 tsp
urad dal 1 tsp
Channa dal 2 tsp
Cashew nuts 5
Curry leaves 1 sprig
Stems to How to make::
Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.
Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.
Spread dosa (refer tips page – dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.
Note:
Use 1/2 tsp ghee along with oil for each dosa , which makes the masal dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet.
Adding finely chopped ginger not only enhances the flavour, also helps in digesting the potato. If you finely chop, then you wont even get it to know while eating.
If you don’t want that, you can also grind the ginger and green chilli with water mentioned in step 2 and use it.
I use coconut oil for making this masala, which adds more flavour.
Fold the dosa into half, closing the masala filling and serve hot with chutney andtiffin sambar.
Serve in the place Hot Hot Masala Dosa with Chetney and Sambhar.