If you wish to make a masala dosa (a stuffed dosa), make this stuffing first. After a dosa is made, lay one-quarter of it along the centre of the dosa and roll it up. Serve coconut chutney and tomato chutney on the side.
- 600 g (1 lb 4 oz) potatoes
- 4 tbsp olive or sunflower oil
- ½ tsp hulled and split urad dhal
- 1 tsp mustard seeds
- 30 fresh curry leaves
- 1 large onion, chopped
- ¾ tsp salt
- ½ tsp turmeric
- 4–6 green chillies, finely sliced
- 2 tsp peeled, finely grated root ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Boil the potatoes until tender. Drain and peel them, then semi-crush them with a fork or potato masher.
Set a karhai, wok or pan, about 20 cm in diameter, over a medium heat. Pour in the oil and, when
it’s hot, add the urad dhal. Stir and fry for a few seconds until they turn a shade darker. Add the mustard seeds.
Allow them to pop, then drop in the curry leaves. Stir and fry for 30 seconds. Add the onion and stir and fry for about
5 minutes, until the pieces are translucent.
Now pour in 120 ml of water. Cover, reduce the heat to low and cook for about 10 minutes, stirring now
and then, until the onion softens completely. Add the salt, turmeric, chillies and ginger. Mix well for 2 minutes.
Make sure that all the liquid has evaporated, then add the potatoes. Fold them in, making sure they are completely incorporated with the spices.
Find the recipe for the dosa here.