|4.||Masala dosa curry / Potato Curry|
a non-stick or dosa tava.
Coat the tava with little oil.
A way of doing this:
- Dip a small portion of a coconut husk in the oil
- Coat the tava using the husk
It is not necessary to coat the tava, if you will use a non-stick tava.
|3.||Sprinkle little water on the tava.|
a ladle full of dosa batter at the center of
the hot tava.
Spread the batter, from the center to the outside, in a circular motion, ensuring the entire tava is covered, immediately.
|5.||Cook on high flame, till the top surface of the dosa changes its color.|
Turn the flame to low.
Pour a quarter teaspoon of oil across the dosa surface.
till brown spots appear in the circular
the dosa with a dollop or 1/4-teaspoon of butter.
the dosa with red chutney, whose quantity
depends on your preference.
and spread about 1-2 tablespoons of masala
dosa curry / potato curry on one half of the dosa, as shown
in the photo.
Lift and fold the other half of the dosa as shown in the photo. Gently press the dosa.
If you wish, spread extra butter on the dosa.
Masala dosa is ready.
Serve the masala dosa hot with a butter topping, coconut chutney and sambar.
|TIPS||Masala Dosa Recipe|
|1.||If you do not want the dosa to be spicier, do not use red chili chutney.|
the dosa is thick and if its surface does not cook properly:
- In Step 7, flip the dosa and cook for 1-2 minutes
- Flip again and continue from Step 8.
reduce the cooking time and save gas or
- Cover the dosa with a plate after Step 4
- After a few minutes, remove the plate and continue from Step 5.