(With fiery red garlic spread)
Masala dosa is one of my favorite food. Almost every time I am in a south indian restaurant I order masala dosa! So today I am sharing recipe for a crisp dosa lathered with a fiery red chutney and stuffed with some mashed aloo filling.
Though making masala dosa is a long process, trust me its totally worth it. These dosas are incomplete without the spicy garlic spread on top, so I take extra efforts to make best spread and I like my aloo masala filling to be as lump free as possible, so the trick here is be patient and let aloo cook perfectly!
Ingredients for Spread/Chutney
Garlic – 2 whole pods
Salt to taste
Ingredients for Aloo masala
Red Chillies 3
Green chillies 2
Finely chopped ginger 1 tsp
Turmeric powder 1 tsp
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp
Butter for garnishing
For garlic spread, dry roast all the ingredients mentioned above without adding any oil. Now add them in a blender and add salt and blend to a smooth paste. If the mixer you use is not small enough to blend this to a smooth paste, you can add little water to it.
Wash and pressure cook aloo with 1/2 cup water for 3 whistles. Peel off the skin and mash it well.
Heat a pan with oil and temper with cumin seeds,mustard seeds, curry leaves and red chillies. Now add ginger, green chillies and saute for a minute. Add onions and cook them until they turn soft. Add the mashed potatoes, salt and mix well. Fry for 5 minutes, add oil if needed more.
Take a non stick pan and when it gets hot put a ladle full of batter and spread it evenly on the pan. Use your spatula and flatten the top of the dosa to make it uniformly thick as possible to ensure even cooking.
Now spread the garlic masala on top of the dosa and drizzle oil generously on top. Add 2 spoonfuls of the potato masala and dollop of butter and fold one edge of the dosa over the other when the first side has browned reasonably well.
Serve them with coconut chutney and enjoy!