Why a big story for a dosa recipe, you might ask!! coming to that, so when i say him dosa everyday, chances are there he might even dismiss me from the kitchen, so i name it differently accommodating his mood!! He gets excited at the name and laughs, ha ha, what is that? There begins another adventure of making him believe that what he sees is not normal dosa!! Rants of a mother with a overly inquisitive child, never mind, lets go today’s recipe.
- Wash, peel and cut the potatoes into cubes. Cook them with water, until soft. I cooked on stove top, you can also microwave it for 10 minutes.Drain the excess water completely. Mash it well with a a potato masher or back of a ladle.
- Heat oil given under tempering in a pan, splutter mustard seeds, add hing , curry leaves. Sauté for a minute, add onions and saute until translucent. Next add the mashed potato, turmeric powder and salt. Let it cook in a simmer flame for the flavors to mingle.
- After 5 minutes, stir and take it off the stove, garnish with free coriander leaves. Keep aside until use.
- Heat a tava/pan for making the dosa. Pour a ladle of batter in the center, and quickly spread it into a circle using the back of the ladle.
- Drizzle a teaspoon of gingely oil around the edges. Let it cook for a minute or two, till the edges turn brown.
- Flip and cook the other side, for a minute and flip back again. Quickly spread a teaspoon of Erram Karam/Onion-red chili chutney on top of the dosa, sprinkle ½ teaspoon of putnalu podi/chutney podi on top.
- Place 2-3 tablespoon of potato masala on one half of the dosa, drizzle a teaspoon of gingely oil on top. Fold the other side over. Drizzle ½ teaspoon of oil on the dosa, flip and let it sit for 30 seconds to get crisp.
- Remove the dosa onto a serving plate. Serve hot straight from the tava to enjoy the flavors to the full extent.
- I simply relished it for my lunch when i made this. To eat it straight from the pan, is something amazing.