MASALA DOSA



Its about 4 pm in Kuala Lumpur. Its getting dark....and it has just started raining here. Im sitting on my balcony with a cup of steaming hot ginger tea, finishing up my blog post, before my very own tornado wakes up from her afternoon nap. Im already dreaming about masala dosa dinner tonight :D

Dosas are south indian crepes made from lentils and rice.
My husband says I  make the best dosas!(better than his mom!) Thats like the biggest compliment ever! coz she's a fantastic cook.

So.............................. imagine crispy dosas smeared with ghee............with each  bit of dosa  you scoop up some (a ton of) gingery, slightly spicy potatoes and stuff it in your mouth.....u lose track of the number of dosas you eat....(happens allll the time!).....then you feel guilty!...was it 3 or 4 ......or FIVE?????  *face palm* .............yes! My story each and every time!

Did I just deviate from the post??? The recipe was for the potatoes! LOL............I have a love affair with ghee dosas every time!

Although if you want to make dosas, hop on over to this recipe.




INGREDIENTS:
big potatoes - 2
onion, sliced - 1
tomato - 1/4
green chilies - 2
minced garlic - 3 cloves
ginger - 2 inch wedge
mustard seeds - 3/4 tsp
turmeric powder - 1/2 tsp
curry leaves - 2 stems
fresh coriander leaves, chopped - 2 tbsps

PROCESS:
  • Peel and boil the potatoes. Roughly mash the potatoes and keep aside.
  • using a blender or a mortar and pestle nicely blend the green chilies and ginger together. keep aside
  •  In a wok, heat some oil. Add the mustard seeds.
  • Once it starts popping, add the onions and garlic. saute till it turns slightly brown. 
  • Add the curry leaves and the ginger and green chillies paste. saute for a minute
  • Add the tomatoes. Add salt and turmeric and close.
  • saute for awhile till the tomatoes are mashed. 
  • Add the potatoes. Mix and add about 1/2 cup of water. Add the coriander leaves.
  • cook till you get the desired consistency

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