Masala Dosa

Recipe for
Plain Dosa

For filling:
(for 2 serving)

1/4 tsp mustard seeds
5 fennel seeds
1/4 tsp cumin seeds
1 nip garlic, chopped fine
1/4 of an onion, chopped fine
1/4 green chilli, slice thinly (or more)
1/2 a tomato, chopped fine
1 sprig curry leaf
1/2 cup grated carrot
1 large potato, boiled separately and mash with hand
1 tbsp frozen green pea
1/4 tsp turmeric powder
salt to taste

You can add 1/4 tsp chilli powder also if preferred.
You can add thinly sliced cabbage also.

In a wok, heat  1 1/2 tbsp oil, add splutter mustard seeds, then add in fennel and cumin seeds, then saute garlic and onions until aromatic, add in green chillies, tomatoes and curry leaves. Saute further then add in carrot, boiled potato and green pea. Mix well, add in 1/4 cup water and stir. To it add in turmeric powder and salt to taste. Stir well and cook for a few mins. Close fire and leave the filling to cool.

In a flat tawa, or non stick pan, grease with some oil, take a ladleful of dosa batter, sprinkle drops of melted ghee or butter around the dosa, leave for a few seconds, place about 2 to 3 tbsp filling at one side, flatten the filling (check the clip) then fold the dosa as per preferred. You can coat with more ghee or butter on top before serving. Serve with chutney or curry.