Masala Dosa (Rice Crepe With Potato Fillling)

Masala dosa is my all time favourite breakfast. But I rarely get to eat it since, for some reason that I am not aware of, Hari rarely prepares this wonderful dish. It is my go-to dish on most occasions when I have to eat out. Mainly because there are very few vegan restaurants in Delhi/NCR. But masala dosa is easily available in most places. It is vegan, has very little oil (when eating out, I mean) and is filling. The version made at home has no oil at all.
I have already given the recipe for dosa (please refer the breakfast section in this blog). In this post, I will provide the recipe for the potato filling.

500 gms potatoes, boiled and mashed
2 onions, sliced fine
1″ piece ginger
2-3 green chillies, chopped fine
1 small tomato (optional)
1/4 tsp turmeric powder (haldi, manjal podi)
1 sprig curry leaves
Salt to taste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
3/4 tsp split black lentils (urad dal, ulutham parupu)
3/4 tsp Bengal gram (chana dal, kadalai parupu)
A pinch of asafoetida (hing, perunkayam)
Wash and cut the potatoes in big chunks
Pressure cook for 3 whistles
Let the steam from the pressure cooker release naturally
Open lid and mash the potatoes (but not not make it into a paste, let it remain chunky)
Set aside
Heat a wok and add the mustard seeds
When they begin to splutter,  add the asafoetida, split black lentils and Bengal gram
When the lentils turn golden brown, onions, ginger, green chillies and curry leaves
Saute for a few minutes till the onions turn translucent
Add turmeric powder, chopped tomato and salt
Add about 1/2 cup (a little more if necessary) of water
When the water comes to a boil, add the mashed potatoes
Mix well and cook for about 5-6 minutes till all ingredients are well mixed
Do not add too much water or the masala will be moist and make the dosa soggy
Remove from flame
The filling is ready
Now please refer to the breakfast section in this blog for dosa
While preparing the dosa, you do not have to flip it over for this recipe
Spread the dosa batter on a tawa and cover with a lid
Once the edges of the dosa are cooked, place 2-3 tbsp of the masala in the centre
Fold the dosa (like a wrap)
Remove from the tawa to a casserole
Repeat for the remaining masala and batter
Serve hot with sambar and your favourite chutney

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