I am a fond of any kind of dosai where as rajesh has some restriction , he never like that chutney spread , so i prepared it plain. I served this dosai with coconut chutney ,we feel the menu is well balanced. Though in hotels they serve this dosai with three kind of chutneys and sambhar. Since the stuffing is there , i wanted it light.Also i never prepare separate batter for dosai, as i mentioned in my earlier post, that So here it goes.
Check out the recipe for dosai batter here.
Preparation time : 15 minutes
cooking time : 15 minutes
for preparing dosai – 5 minutes (each dosai)
servings – 5 dosai
For potato stuffing :
Boiled potato – 2 medium size
onion -1 medium size
ginger – 1tsp
Green chilly – 1 no finely chopped
oil – 2tsp
mustard seeds – 1 tsp
channa dal – 1 tsp
jeera – 1/2 tsp
salt – as required
Turmeric powder – a pinch
Curry or coriander leaves – as required
For preparing the dosai
Dosai batter – as required to make a dosai
Oil – to sprinkle on the dosai
Potato masala – as required to spread
Boil the potato by adding the required amt of salt and chop the onion,green chilly and grated ginger. Read with the ingredients
Heat the kadai and pour the oil , once heat pour the oil, then add the mustard seeds once cracked , add the channa dal and jeera , and saute for a minute, then add the finely chopped onion,chilly and grated ginger , mix well
saute till onion color changes, then add the boiled potato, and required amt of salt and pinch of turmeric powder. saute well till it mixes and blend with the other ingredients, once every thing cooked . off the flame and transfer the potato masala in to bowl , which can be used as a stuffing for the dosai.
Take a batter and make sure its in right consistency for making dosai, Then pour the ladle full of batter in the hot tawa, and sprinkle some oil, once the bottom side cooked, and so as upper u can keep the required amt of masala on the top and close the other side of dosai, if u feel the top of the dosai is not cooked, then flip in to other side and wait till cooked, once cooked keep the masala in the center and close the dosai.
Serve hot with spicy chutney and as well as coconut chutney
- If u want u can soak the channa dal for 10 minutes before u add it directly .
- I generally cook one side of dosai and keep the stuff, either way u can do.
- I have not added spices for the masala as i feel the ginger and green chilly do the magic.