Masala (Aloo/Potato stuffed) Dosa is a popular dish prepared with Rice, dal, potato and spices. It is served with hot Tiffin sambar (Hotel style) , Kadappa (Stew), etc,. This recipe has been made with ordinary/normal Idli/Dosa batter. This is a quick and easy recipe.

Video recipe of Masal (Aloo/Potato stuffed dosa). 

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Cooking time: less than 30 minutes

Serves: 6-8

Ingredients

1 tsp = 5 ml

1 tbsp = 15 ml

For dosa batter:

• Idli/Parboiled rice – 3 cup ( 1 cup = 300 ml)
• Urad dal/Ulatham paruppu/ – 3/4 cup (1 cup = 300 ml)
• Poha/Flattened rice/Rice flakes/Aval – 1 3/4 tbsp
• Fenugreek seeds/Methi/Vendayam – 1/2 tsp

For Chutney:

• Coconut (diced) – 130 grams
• Salt – required
• Green chillies/Haree mirch/Pacha milagai – 5 (chopped)
• Roasted bengal gram/Roasted channa dal/Pottukadalai – 2 tbsp
• Red chillies/Laal mirch/Sigapu milagai – (7-10)
• Lemon (small size) – ½
• Water – 1 cup (1 cup=300ml)

For stuffing/Masala:

• Cooking oil – 20 ml
• Mustard seeds/Sarason ke beej/ Kadugu – ¼ tsp
• Cumin seeds/Jeera/Jeeragam – ½ tsp
• Chana dal /Kadalai paruppu – ¾ tsp
• Urad dal /Ulundu– ½ tsp
• Cashewnuts/Kaaju/Mundiri – 8 (chopped)
• Ginger/Adarak/Inji – 1 ½ inch (chopped)
• Green chillies/Haree mirch/Pacha milagai -3 (chopped)
• Curry leaves/Karuveppalai/ – few (chopped)
• Turmeric powder/Haldi/Manjalpodi – ½ tsp
• Hing powder/Asafoetida/Perungayam – 1/8 tsp
• Onions (big size)– 2 (finely chopped)
• Potatoes/Aloo/Urulaikizhangu – 8 (Small)
• Garam masala powder – ¾ tsp
• Red chilli powder/ lal mirch/ Sigapu milagai podi – (¾-1) tsp
• Coriander leaves – few (chopped)

For dosa:

• Idli/Dosa batter – 1000 ml
• Sesame/Gingelly oil – 1 tsp

Method

For dosa batter:

1. Soak the Idli/Par boiled rice in enough water for 6-8 hours.
2. Soak the Urad dal and fenugreek together in enough water for 3 hours.
3. Soak the poha/Flattened rice in enough water for 1 hour.
4. Grind all the soaked ingredients separately to a smooth batter and mix it well. Add required salt to it. Mix it well again.
5. Ferment it for 6-8 hours at room temperature (Don’t close the prepared batter in airtight container during fermentation).
6. Prepare Idli/Dosa with the fermented batter.

For preparing Masala (Aloo/Potato stuffed) Dosa:

1. Boil the potatoes in a steamer/Pressure cooker.
2. Crumble the boiled potatoes. Crumbled potatoes is ready.
3. Grind the Coconut,Green chillies (5- chopped), Roasted Bengal gram, Red chillies and required salt with Water (300 ml) to a smooth paste.
4. Squeeze lemon over the smooth paste and mix it well. Chutney is ready.
5. Crackle the mustard seeds in the cooking oil (in a Kadai at medium flame)
6. Add urad dal, cumin seeds, chana dal, Cashewnuts, Ginger, Green chillies (3- chopped) , curry leaves, Heeng powder, Turmeric powder and Onions to it.
7. Sauté until onions become pink and transparent.
8. Add the crumbled potatoes, Garam masala powder, red chilli powder and required salt to it. Mix it well.
9. Sauté the mixture for 2 minutes at medium flame and turn off the flame.
10. Garnish with chopped coriander leaves and mix it well. Stuffing (Masala) is ready.
11. Take a ladle full of Idli/Dosa batter and make a round shape dosa over a hot tawa.
12. Pour little Gingelly/Sesame oil around the dosa (to make it cook easily).
13. Cook covered (closed the dosa with a lid) for 3-5 minutes at low flame.
14. Then, apply the prepared chutney over it and place a (2 tbsp of) prepared masala over it and fold the dosa and turn off the flame.
15. Serve hot with Tiffin sambar (Hotel style).
    
16. Serve hot with Kadappa (Stew).