Advertisement

Masala dosa (stuffed dosa)

Time 50 minutes
Yields Makes about 14 dosas
Masala dosa (stuffed dosa)
1

Boil the potatoes in salted water until tender, about 20 minutes. Drain them, reserving the water. Coarsely mash the potatoes.

2

Heat the oil in a nonstick saucepan over medium-high heat. Keep all the ingredients close at hand. When the oil reaches the smoking point, add the mustard seeds. These will immediately start to splutter and pop. Keep a splatter screen handy to fend off any hot oil burns. When the spluttering eases off, about 5 to 8 seconds, reduce the heat and add the dal and the curry leaves. Fry a few more seconds until the dal turns brown.

3

Add the onions and fry until golden brown, 12 to 15 minutes. Then add the potatoes, turmeric and salt. Mix well. Add 3 to 4 tablespoons of the reserved potato water, mix again and cook until the water is absorbed and the bhaji is fairly dry in texture, 2 to 3 minutes.

4

Cook the Sada Dosa (following the Sada Dosa recipe directions), and as each dosa is finished, spoon about 2 tablespoons of the bhaji onto one half of the dosa, then fold the other half over it. Restaurants often place the bhaji in the center of the dosa and fold the two sides over it to make it rectangular rather than half moon shape. Repeat until all the filling is used.

5

Eat promptly with Coconut Chutney and sambar.

This, basically, is the Sada Dosa with a potato mixture (bhaji) spooned into it. The masala is the icing on the cake, as it were, and lifts the ordinary crepe into something quite special. Having said this I must admit that I have a preference for the humble sada dosa because it is pure, simple and wholesome. Of course, the fact that I once massively binged on masala dosas and suffered its consequences might be a large part of the reason too.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.