Masala Dosa

Cooking steps

1. Aalo Bhaji Preperation
2. In a wok, heat 2 tbsp of oil and splutter 1 tbsp of mustard seeds, 1 tbsp of urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves and a pinch of asafoetida (hing). Mustard Seeds (Rai) Fresh Curry Leaves Olive Oil Cumin Seeds (Jeera) Urad Dal - Organic Asafoetida - Hing Organic Green Chilli - Small Chana Dal
3. Add 1 inch ginger and 2 chillies and saute them well. Fresh Ginger
4. Add 1 sliced onion and saute until slightly shrink. Onion
5. Add 1/4 tsp turmeric and 1 tsp salt, saute well. Iodized Salt
6. Add 3 boiled and mashed potato and mash it with other ingredients until everything is combined. Potato
7. Turn off the flame and add coriander leaves to garnish and lemon juice to add tangy flavour. Tea - Lemon Fresh Coriander Fresh Curry Leaves
8. Masala Dosa Preparation
9. Add a scoop of batter on a pan and spread it as thin as possible making a crispy Dosa. Fresh Idli Dosa Batter
10. Spread 1 tbsp of butter and spread uniformly.
11. Place 2 - 3 tbsp of aalo bhaji in the centre and roast the Dosa until it turns golden brown and crisp.
12. Scrape the sides of Dosa and and roll it.
13. Serve hot with Coconut Chutney and Sambhar. Fresh Coconut Chutney Fresh Onion Tomato Chutney