Masala Dosa (Masal Dosai)

Ingredients

Dosa batter – As needed (*Refer notes for link to prepare dosa batter)
Oil – As needed

For masala

Potato – 3
Ginger – 1/2 inch (Finely chopped)
Garlic – 3 cloves (Sliced)
Green chilli – 1 medium (Finely sliced)
Onion – 1 medium (Finely sliced)
Carrot – 1 small (Finely Chopped)
Peas – 1 handful
Turmeric – 1/4 tsp
Salt – 1/2 tsp (Adjust as per taste)
Coriander leaves – For garnishing

To temper

Oil – 1 Tbsp
Mustard – 1/4 tsp
Broken urad dal – 1 tsp
Chana dal – 1/2 Tbsp
Jeera – 1/2 tsp
Curry leaves – 1 Sprig

Instructions
First wash and cook the potato until tender. Use any method you prefer. Peel its skin, mash it roughly and keep aside.

Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under “To temper” in the given order. Once the chana dal and urad dal turns golden brown, add the ginger, garlic, green chilli and saute until the garlic starts changing color.

Now add the onion and saute until translucent. Follow it by carrot, peas and give a quick stir. Add about 1/2 Cup of water, turmeric, salt and mix well. Turn the flame to low-medium and cook covered until the carrot and peas is cooked fully.

By now the water would have also evaporated. Add the mashed potatoes and mix well to combine. Now turn the flame to medium-high and stir until the masala becomes dry. Turn off the flame and add the coriander leaves. Give a stir and keep aside.

Now we can start preparing the dosa. Heat a tawa, take 3/4th ladle of batter and spread it into a thin dosa and sprinkle some oil to its corners and over it. Refer to my video here. Cook in medium flame until the side touching the tawa changes to golden brown, by now the top will be fully cooked as well. Place a ladle full of prepared masala at the center and fold the dosa over it.

Serve hot and enjoy with any chutney or sambar.