| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dosas, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 300 |
ml |
Dosa batter |
| 5 |
|
Onions; (250 g) |
| 4 |
|
Green chillies |
|
|
A handful of coriander leaves; chopped |
| 3 |
lg |
Potatoes; (200 g) |
| 4 |
tb |
Ghee; (60 g) |
| 1 |
ts |
Mustard seeds; (5 g) |
|
|
A few sprigs curry leaves |
|
|
A pinch of turmeric powder |
|
|
Salt to taste |
|
|
A little grated coconut |
| 1 |
|
Lemon; juice of |
| 1 |
ts |
Mustard seeds; (5 g) |
INSTRUCTIONS
FOR THE MASALA BHAJI
To prepare the masala bhaji: CHOP the onions, green chillies and coriander
leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with
mustard seeds. When they splutter, add curry leaves and chopped green
chillies. Add the chopped onions and fry till golden brown. Add the mashed
potatoes, turmeric powder and salt. Stir well. Remove from heat and
sprinkle lime juice over. Mix well.
To prepare the masala dosa: Heat a dosa plate or a tawa to 140o C. Grease
it with a little ghee. Pour about 75 ml dosa batter over the pre-heated
dosa plate in a circular shape. Put one tbsp ghee over the dosa. Place
about 75 g to 100 g of the prepared masala bhaji over the dosa and spread
well. Cook till done. Gently fold the dosa over into a cylindrical shape.
Similarly prepare three more dosas. Serve with sambhar and chutney.
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