Dosa is a staple dish in South Indian states. It is a fermented crepe made from rice batter and black lentils. It is a common breakfast dish and street food, and high in carbohydrates, and contains no sugar or saturated fats. This version of Dosa is soft from both the sides and filled with potato filling and red garlic chutney.
Serve Soft Masala Dosa With Red Chutney Recipe with South Indian Coconut Chutney and Mixed Vegetable Sambar for a light dinner or breakfast.
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Cuisine: South Indian Recipes
Course: South Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Cast Iron Tawa/ Flat Skillet
Cooks in 45 M
Total in 55 M
To begin making the Soft Masala Dosa With Red Chutney Recipe, we will first make the potato masala filling.
Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow it to roast until the dals turn slightly brown.
Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida.
Saute for a few minutes until the onions turn soft. At this stage add in the turmeric powder, salt and potatoes. Stir well until all the ingredients are well combined.
Cover the pan, turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside.
The next step is to assemble the dosa. Heat a dosa Tawa. Pour a small ladleful of dosa batter onto the Tawa and spread evenly with the back of the ladle to make a medium-sized dosa.
Drizzle half a teaspoon of oil around the dosa and cook over low heat for few seconds. Spread a little red chutney all over the dosa and place some potato masala in the center of the dosa.
Continue to cook the dosa over low heat till the dosa turns little brown. Gently fold over one side and transfer the dosa to a serving plate.
Serve Soft Masala Dosa With Red Chutney Recipe with South Indian Coconut Chutney and Mixed Vegetable Sambar for a light dinner or breakfast.