Name: Masala Dosai
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 20 g/⅓ cup Coriander; 30 g/2 Tbs Butter; 10 Curry Leaves; Salt; Groundnut Oil to deep fry cashewnuts; 15 ml/1 Tbs Lemon juice; 12 Cashewnuts; 1 g/¼ tsp Turmeric; 300 g/2 cups Potatoes; 60 ml/4 Tbs Groundnut Oil; 4 g/1 tsp Mustard seeds; 45 ml/3 Tbs Groundnut Oil; 10 g/1 Tbs Channa dal; 100 g/⅔ cup Onion; 350 g/12 oz Dosai Batter*; 4 Green Chillies

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The Dosai can be stuffed with a variety of fillings—potatoes and lamb mince being the most popular.

Ingredients

350 g/12 oz Dosai Batter*
45 ml/3</

Asia
India
Main course
Vegetarian
Gluten-free

Method

Preparation

THE VEGETABLES: Boil potatoes, cool, peel and mash. Peel, wash and slice onions. Remove stems, wash, slit, deseed and finely chop green chillies. Wash curry leaves. Clean, wash and chop coriander.

THE LENTIL: Pick, wash in running water and pat dry.

THE CASHEWNUTS: Split. Heat oil in a kadhai and deep fry over medium heat

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Ingredients

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