Masala Dosa I 30 days 30 South Indian Veg Side Dish Recipes I Day 30

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients while keeping the dish hearty.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil enhances flavor and is traditional in South Indian cuisine.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat with a different flavor profile.

Heat 2 tsp of oil and add 1 tsp of chana dal; sauté until lightly browned.

Add 1 finely chopped onion and sauté until it changes color to light brown.

Allow the mixture to cool to room temperature.

Soak 8 dried red chilies in hot water for about half an hour, then drain.

Blend the drained chilies with the cooled onion mixture and salt until a fine paste is formed.

For the potato filling, peel and roughly crumble 4 boiled potatoes.

Heat 1 tbsp of oil in a pan; add mustard seeds, 1 green chili, 2 sliced onions, and curry leaves; sauté until onions are slightly brown.

Add the crumbled potatoes, a pinch of turmeric powder, salt, a large pinch of hing, and grated ginger; mix well.

Add a splash of water to achieve the desired consistency for the filling.

Add coriander leaves and squeeze the juice of half a lemon into the mixture; mix well.

Heat a tawa and pour the dosa batter; drizzle oil around the edges.

Spread the red chutney evenly around the dosa.

Place a spoonful of the potato masala filling on top of the dosa.

Cook until crispy, then add a blob of butter on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens