By Devi Poojari
May 12, 2024
Although masala dosas are commonly associated with being a breakfast item, this delicious podi version is loaded with texture and flavour. Perfectly crisp dosa dusted with crunchy idli podi and encasing a fluffy potato masala is the treat to binge while you’re craving a snack.
2 boiled potatoes, peeled 2 tomatoes, diced 1 onion, sliced 3 green chillies, slit lengthwise 1 tablespoon ginger-garlic paste 1 teaspoon mustard seeds 4-5 curry leaves 1 tablespoon vegetable oil ½ teaspoon turmeric powder Salt, to taste ¼ cup water
1 cup dosa batter ¼ cup water 1 pinch salt 1 teaspoon idli podi 1-2 teaspoons sesame oil 3 tablespoons potato masala
Heat the vegetable oil in a pan and temper the green chillies, mustard seeds and curry leaves.
Sauté the onions for 3-4 minutes until slightly brown before adding the ginger-garlic paste and cooking further for a minute.
Add the tomatoes along with some salt and cook until the mixture turns mushy.
Mash the potatoes using your hands and add it into the pan, along with the turmeric powder, more salt and water.
Stir well to combine while allowing the mixture to adjust in consistency and simmer for 4-5 minutes.
Turn off the flame and allow it to cool slightly while you dilute the dosa batter with water and put a pan on heat.
Season the batter with salt and pour a ladleful on the hot pan and spread in a circular motion.
Allow it to cook over high flame for a minute before drizzling with sesame oil and the idli podi.
Scoop some potato masala in the centre as the dosa browns on the edges and crisps, before folding and repeating. Serve hot.