Masala Dosa

The early childhood memory I have of Masala Dosa is having it for breakfast on weekends.  Every Sunday morning my father would get take out from the local restaurant. He always bought puri and potato masala, Pongal and Masala Dosa all wrapped in Banana leaf and news paper. Oh the smell of banana leaf on the piping hot food! I cant help salivating just thinking about it.

Ingredients:

For Dosa:

Dosa batter
oil for dosa

Filling:
2 Tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon channa dal
1 pinch asafoetida
2 green chili, chopped
1/4 teaspoon finely chopped ginger
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 medium onion, sliced
1 tomato, chopped
2 boiled potato, mashed
1 carrot, boiled and chopped
1 Tablespoon green peas(fresh or frozen)
salt to taste

Other ingredients:

Milagai podi(dosa powder) to sprinkle on dosa
1/4 Cup green chutney
1 Tablespoon garlic chutney(optional)

Method for Filling:

1. Heat oil in a pan on medium flame. Add mustard seeds, cumin seeds, channa dal. When they splutter add  asafoetida, green chili, and ginger.
2. Add sliced onion and cook till translucent. Add turmeric powder and red chili powder and stir.
3. Add tomato and cook for 3 minutes. Add the vegetables, salt and a little water.  Mix well, cover and cook on medium flame for a 7 minutes, stirring occasionally. Remove from stove and keep aside.

For Dosa:

1. Heat a griddle on medium flame. Pour 2 ladles of dosa batter in the middle of the hot griddle and spread evenly with the back of the ladle to a thin crepe. Drizzle 1 teaspoon oil around the dosa. Sprinkle some milagai podi on the oil over the batter. Cover with a lid.

2. When the batter looks cooked(about 2 minutes), spread the chutney(mix the two together) on the dosa with a spoon. Spread a tablespoon of potato masala on one side of the dosa.

Fold the half without the masala over the half with masala. Gently slide the dosa to a plate.

Serve hot with a chutney of your choice and sambar.