Masala Dosa (மசால் தோசை) is a very famous snack/breakfast in Southern part of India.
When I made homemade Idli/Dosa batter at home, I will use it for Idli the first two days as the batter is at its fluffiest form and is less sourish. Dosa/Tosai or Uttapam will be on the menu third days onward when the batter turned a little more sourish and less fluffy.
1 cup Homemade Dosa Batter or Shop Bought Dosa mix
A pinch of baking soda
1-2 tbsp water to adjust consistensy
1 medium size Potatoes
1/4 bombay onion (sliced)
1/2 tsp mustard seed
1/2 tsp Turmeric powder
1/4 tsp of Chili powder
5-6 Curry leaves
1 tbsp cooking oil
a pinch of asafoetida/hing
Salt to taste (around 1/3 tsp)
1 tsp of lime/lemon juice
1. Boiled potatoes till it is cooked, skinned and mashed with potato masher.
2. In a small cooking pot, add one tablespoon of oil with sliced onion,curry leaves, mustard seeds, fry for about 2-3 minute. Add turmeric powder, chili powder and asafoetida before turning off the stove.
Note: I do this step using microwave, just place all ingredients with oil in a microwavable bowl, microwave for 2 minutes.
3. Pour tempering over mashed potatoes, season with salt and lime juice. Mixed well.
4. Pour 2 cups of dosa batter out into a big bowl, add a pinch of baking soda and stir well using a whisk, adjust with a little water if the batter is thick, the consistency of dosa batter could be a little thinner than idli batter to allow easier spreading.
5. Heat up a griddle/skillet over the stove at low heat, pour 1/2 cup of batter over griddle and spread the batter using a ladle in circular motion to form a large disk. Spread a thin layer of oil over dosa. Flip the dosa when the edges shows golden brown in color, cook for 1 more minute at medium heat.
6. Flip the dosa back and add the potato fillings in the middle of dosa. Wrap the dosa around filling to serve.
Serve with Sambar and Coconut Chutney.