South Indian · Vegetarian
Masala Dosa with Potato Bhaji
Crisp golden dosa filled with a mildly spiced potato masala. Serve with sambhar and chutney.
A masala dosa pairs a thin, golden, crisp dosa with a mildly spiced potato bhaji. It is the South Indian breakfast that works equally well at lunch or as a weekend treat.
Method
- Heat oil, add mustard, urad dal and curry leaves. Add onion and chillies; sauté until soft.
- Add turmeric, potatoes, salt and water; mix and cook 5 minutes. Finish with coriander and lemon.
- Heat a tawa and wipe with an oiled cloth. Pour a ladle of batter and spread thin in circles.
- Drizzle oil around the edges; cook until golden and crisp.
- Place bhaji in the centre, fold and serve with sambhar and chutneys.
Chef's tips
- The tawa should be hot but not smoking; sprinkle water to test.
- Rub the tawa with half an onion between dosas to prevent sticking.
Want to master this hands-on? Join our South Indian Cooking Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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