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Embark on a South Indian culinary adventure with Masala Dosa! This crispy fermented rice crepe wrapped around a spiced potato filling is an exhilarating twist to your breakfast routine. Dunk it in coconut chutney or tangy sambar and feel the magic.
Boil and peel the potatoes, then mash them lightly.
In a pan, heat some oil and add mustard seeds. Once they begin to splutter, add sliced onions, green chilies, ginger, and curry leaves. Sauté until the onions turn translucent.
Add turmeric powder and salt to the pan, then mix in the mashed potatoes. Cook for a few minutes. Garnish with chopped coriander leaves.
Heat a dosa tawa (griddle) on medium flame. Grease it lightly with oil.
Pour a ladle full of dosa batter onto the center of the tawa. Spread it evenly in a circular motion to make a thin crepe.
Drizzle some oil around the edges and cook until the dosa turns golden brown and crisp.
Place a portion of the potato filling in the center of the dosa. Fold over the sides to enclose the filling.
Serve hot with coconut chutney and sambar.
