Soft Masala Dosa With Red Chutney Recipe

Dosa is a staple dish in South Indian states. It is a fermented crepe made from rice batter and black lentils. It is a common breakfast dish and street food, and high in carbohydrates, and contains no sugar or saturated fats. This version of Dosa is soft from both the sides and filled with potato filling and red garlic chutney.  Idli Dosa Batter, Oil, Chaat Masala Powder, Potato Masala, Lahsun Ki Chutney (Red Garlic Chutney), Potatoes (Aloo), Onion, Ginger, Green Chillies, Turmeric powder (Haldi), Curry leaves, Coriander (Dhania) Leaves, Salt   3-1/2 cup Idli Dosa Batter Oil , to shallow fry 1/2 teaspoon Chaat Masala Powder 1-1/2 cup Potato Masala Lahsun Ki Chutney (Red Garlic Chutney) , as required For Aloo Masala 2 cups Potatoes (Aloo) , boiled and coarsely mashed 1 cup Onion , roughly chopped or sliced 1 teaspoon Ginger , grated 2 Green Chillies , finely chopped 1/4 teaspoon Turmeric powder (Haldi) 6 Curry leaves , finely chopped Coriander (Dhania) Leaves , Small bunch, finely chopped Salt , to taste     10   45     To begin making the Soft Masala Dosa With Red Chutney Recipe, we will first make the potato masala filling.Heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow it to roast until the dals turn slightly brown.Once browned, add in the ginger, onions, curry leaves, green chillies and asafoetida.Saute for a few minutes until the onions turn soft. At this stage add in the turmeric powder, salt and potatoes. Stir well until all the ingredients are well combined.Cover the pan, turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside.