Masala Dosa (Indian Coffee House Style)


Dosa batter to make 10 dosa
ghee or oil as required

For the masala

2 medium potatoes, peeled
2 medium beetroot, peeled
1 carrot peeled
1 medium onion, sliced
4 green chillies, thinly chopped
1 tsp ginger paste
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
3 pinches of garam masala
1/2 tsp urad dal
1/4 tsp mustard seeds
a few curry leaves
salt to taste
oil as required
water left after pressure cooking the vegetables


1. Pressure cook the peeled potatoes, beetroot and carrot. Once it is cool, mash them coarsely and keep aside.

2. Heat oil in kadai. Add the urad dal and mustard seeds to this. Once it splutters, add the sliced onion, green chillies,ginger paste and curry leaves along with salt and saute well

3. Once the onions turn soft, add the turmeric powder, kashmiri chilli powder and garam masala to this. Mix and saute in low heat flame for 2 minutes.

4. Now add the mashed vegetables to this. Adjust the salt at this stage. Mix well and cook for a minutes in low flame. Turn off the heat.

If the masala is too thick, add 2 tbsp of water and mix well.

To make masala dosa

1. Heat the non-stick dosa tawa in medium flame. Once it is hot, pour a ladle full of dosa batter on the tawa and spread it evenly in a circular motion from inside out.

2. Add a little ghee around the edges of the dosa.

3. Once the dosa is dry and edges turn light brown in color, put 2 tbsp of masala in the center and spread it.

4. Now fold both sides of the dosa to the mixture.

5. Remove from the heat and indian coffee house style masala dosa is ready to be served

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