September 10, 2007

Potato Masala Dosa




Ingredients:

for the dosa batter:

1 1/2 cups water
1 cup moong dal flour
1/2 cup flour
1/2 cup yogurt
1 small onion, minced
1-3 green chilies, minced
1 teaspoon salt
1 teaspoon jeera (cumin seeds)
6 curry leaves, minced

for the potato masala filling

1 1/2 cups water
1 1/2 pounds of potatoes, skinned and diced
1 large onion, minced
4 cloves garlic, minced
1-3 green chiles, minced
1 inch piece of ginger, minced
1 teaspoon amchoor (green mango powder)
1 teaspoon black mustard seeds
1 teaspoon jeera (cumin seeds)
1/2 teaspoon salt
1/2 teaspoon garam masala
1/4 teaspoon turmeric
2 tablespoons oil


Directions:
For the dosas:

Whisk all ingredients together. The batter should be quite thin like pancake batter. Let sit for at least 30 minutes, while you make the filling.

For the filling:

Saute mustard seeds and jeera in oil for 2-3 minutes until the mustard seeds begin to pop. Add onions, garlic, ginger, and chiles and saute 5-10 minutes until the begin to turn golden. Add potatoes, amchoor powder, salt, garam masala, and turmeric. Saute for 5 minutes until spices are fragrant. Add water, cover and cook on medium heat for 20 minutes or until the potatoes are soft enough to break with a spoon and most of the water has been absorbed. Turn heat off and mash potatoes.

Making the dosa:


To a hot non-stick skillet or crepe pan, add a teaspoon of oil and a large ladle full of batter. Tilt and turn the pan to spread the batter into a thin layer. When the top starts to cook around the edges, run a pancake turner underneath it to loosen the dosa. After about 2 minutes, flip the pancake and cook 2 minutes on the other side. Both sides should be golden brown. Flip onto a plate, scoop some potato filling into the center and fold the pancake over to form a half-moon.


Yield: 4 filled dosas.

My thoughts:
When he found me at a loss as to what to make for dinner tonight, Matt came to the rescue and made this yummy dish. For these dosas he used moong dal flour as a sort of short cut-skipping the whole soak the dal and grind it up method. It came out really well, and sped the dosa making time up of this not quite traditional treat considerably. I especially loved the potato filling. I could eat a whole bowl of it. We made extra to stuff in naan tomorrow and I can't wait.