Meanwhile, peel the boiled potatoes and cut them into medium size pieces.
Add them to the frying onions, mix well, remove from fire after about 5 mins and set aside.
Make the chutney by grinding together 1/2 coconut, 4 green chillies, 1 tsp of ginger, a bunch of cilantro, tiny piece of tamarind and salt to taste into fine, thin paste, adding water.
Heat a flat pan and make thin dosas by spreading the dough on the pan with a ladle.
Spread oil all around the dosa and when the edges turn golden brown, don`t over turn the dosa but place two table spoons of the prepared masala on the dosa and first fold one side over it and then the other side and remove from pan and serve.
Repeat the procedure for the next dosa.
:- The secret of crisp dosas lies in the amount of oil spread around it.
With chutney these masala dosas make great eating.
This is recipe for normal Dosa. But for masala dosa, we must add few grains of Yellow Lentils(Tuar Dal or Bengal Gram). This will not make dosa soft.
And also, if you find that the batter has not fermented well(which can result in the dosa not having the holes) you can sour curd.
Also use Plain Salt i.e. the salt without Iodine for better fermentation.
Rgds,
Swati.
This is recipe for normal Dosa. But for masala dosa, we must add few grains of Yellow Lentils(Tuar Dal or Bengal Gram). This will not make dosa soft.
And also, if you find that the batter has not fermented well(which can result in the dosa not having the holes) you can sour curd.
Also use Plain Salt i.e. the salt without Iodine for better fermentation.
Rgds,
Swati.