Masala - Ramanathan

Recipe Ingredients

3		Potatoes (medium)
1/8 teaspoon	0.6ml	Oil
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Yellow split peas
1 teaspoon	5ml	Blackgram dal
3 teaspoons	15ml	Onions (medium)
1/2 cup	118ml	Water
2		Garlic
1		Tomato
1 teaspoon	5ml	Turmeric
1/8 teaspoon	0.6ml	Cayenne pepper
1/2 teaspoon	2.5ml	Coriander
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Cumin
1/8 teaspoon	0.6ml	Ginger
1/2 teaspoon	2.5ml	Salt - optional
1 cup	237ml	Precooked chickpeas
4 teaspoons	20ml	Lemon juice - optional
		Cilantro - to garnish
4 teaspoons	20ml	Orange juice - optional

Recipe Instructions

Here's a great potato stuffing for dosai.

Cut potatoes into small cubes. Boil potatoes until tender, drain, and remove the skins. With oil, fry mustard seeds, yellow split peas, and blackgram dal and set them aside.

Next, saute onions in water with chopped garlic and tomato. Add turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the onion. Add chickpeas and mix thoroughly.

Add cooked potatoes. Add the fried mustard seeds, yellow split peas, and blackgram dal to the potatoes. Mix them all thoroughly. Add lemon juice and garnish the masala with fresh cilantro. If the masala is too spicy for your taste, add orange juice.

Put a little masala in the middle of each dosai and roll the dosai. Do the same for the remaining dosai.

Source:
Kumar Ramanathan

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