Masala Dosa With Coconut Chutney

The dosa is a South Indian crêpe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner.

Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Dosas are typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

Sambar, wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro).

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry.

To prepare Potato masala

5 medium – sized potatoes
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 spring curry leaves , chopped
3-4 green chillies, chopped
½ inch piece of ginger, chopped
4 onions, sliced thinly
Urad dal- 1 teaspoon
½ turmeric powder
Salt to taste

Method

Boil, peel and mash potatoes.

Heat oil. Add mustard seeds. When they splutter , add urad dal, chopped curry leaves, green chillies, ginger and onion slices. When onions are light brown in colour, add turmeric powder and fry well. Finally , add potatoes and salt to taste and cook slow fire for 10 minutes. Better option : Please remove green chillies with spoon before stuffing and go through '' Home made '' label to find more about , Idli , Dosa and Coconut chutney.

Coconut chutney

Ingredients

1 cup coconut grated
1 green chillies
1 red chilli
1 teaspoon tamarind paste ( optional )
Salt to taste
Ginger - 1/2- inch piece

For seasoning

1 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

1 spring curry leaves

Method

Grind all the ingredients to a smooth paste with a little water.

For seasoning

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Add into coconut chutney.