Masala Dosa Recipe (India) - "Crispy with Curry"

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A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or sabji and is originally invented by Udupi Hotels. It is listed as number 39 on World's 50 most delicious foods complied by CNN Go in 2011. It is also cited as top ten tasty foods of the world (2012).

Before it was invented, plain dosa was served with potato curry (liquified potato palya) without onions in a separate cup. During a shortage of potatoes, a method was created in which potato was mashed and sautéed with onions with other spices. This was then placed inside the dosa instead of in a separate cup to hide the onions, which are not eaten by orthodox Hindus and Jains. This came to be known as masala dosa, from the sautéeing of spices (masala) during the preparation of the potato palya.

Ingredients Dosa Shell:

1. 1 1/2 cups rice
2. 1/2 cup urad dal
3. salt to taste
4. Oil

Ingredients Masala Filling:

1. 2 large potatoes
2. 1 medium onion (chopped)
3. 1/2 teaspoon yellow split peas
4. 1/2 teaspoon mustard seed
5. 1/2 teaspoon turmeric
6. 1-2 green chili
7. 1 tablespoon oil
8. salt to taste

How to Make Dosa Shell:

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3. Mix together, add salt with water to make batter.
4. Leave in room temperature overnight.
5. Mix onion and chilies to the thin batter.
6. Heat pan or griddle with little ghee or oil.
7. Spread the mix on pan in circular motion to make thin Dosa.
8. Cook on both the sides, if desired.

How to Make Masala Filling:

1. Heat oil. Add mustard seed, peas, onions and spice.
2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3. Add potatoes and mix and cook some more Serve
4. Add filling inside Dosa and roll. Serve hot with Chutney.

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