MASALA DOSA

While we were sitting for a dosa breakfast, I asked my kitchen help to make masala for masala dosa. The potato masala was ready in 10 minutes. I knew she was fast but didn't know that she was this fast. She whipped all this up using the pressure cooker. Now that is the power of a Pressure Cooker!


INGREDIENTS

1. 3 medium-sized potatoes peeled and cubed (1 medium-sized potato is about 100 gms.)
2. 1 small carrot, cubed (70 gms.)
3. 1 medium sliced onion (100 gms.)
4. 1 green chili
5. curry leaves
6. 1/2 tsp turmeric
7. 1/2 tsp lemon juice
8. 1/2 tsp mustard seeds
9. 2 Tbsp. oil
10. 1/2 cup water
11. salt to taste  

METHOD

• I have used a Prestige pressure pan Junior for cooking this.
  
  

• Heat the pan on medium heat, when warm add oil, when the oil is hot, add mustard seeds and let it splutter. Then add the onions, curry leaves, and green chilies.
  

  

  
  

  

  
  

  

  
  

  

• Sauté until the onions turn translucent; don't wait for them to turn brown. (If you like to bite the sauteed onion slices, take out 3/4th of the sauteed onions and put it back after the potatoes are pressure-cooked and mashed). Then add turmeric and give it a good stir. Then, add the chopped potatoes and carrots.
  

  

  
  

            

•  Stir well. Add salt. Add 1/2 cup water. Close the lid, cook on high for 1 whistle, and turn it off. Open as soon as the pressure has gone out completely. Don't keep it unopened for a long time. Mash the mixture slightly using a masher. Don't mash it too much. You want little chunks of pieces here and there. Check for salt and add 1/2 tsp lemon juice. Stir well and keep aside.
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MAKING THE MASAL DOSAS

• On a griddle, spread the dosa as usual, and add butter or ghee as required. Cover and cook for approximately. 30 seconds. Open, and add the masala as much as you like along the center line. Fold and serve.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

TRIANGLE SHAPED MASALA DOSA

• Make the dosa as usual, fill in the Dosa. Fold all the 3 sides slightly, inwards, making it into a triangle shape.
  
  
  
  
  
  
  
  
  
  
  
  
  

NOTES

• The heat of the masala comes only from the green chilies. So use it accordingly.
• Can use cubed or grated beetroot in the masala.