Masala Dosa

◷ Prep & cook time: 45mins | Servings: 6

This Masala Dosa pairs a crisp fermented dosa with potato masala and a thin spread of Aazol's Spicy Red Chilli Chutney: Varhadi Thecha. The chutney adds a fiery red chilli-garlic layer that works naturally with the soft potato filling.

Ingredients:

3 cups ready fermented dosa batter

4 medium potatoes, boiled and roughly mashed

1 medium onion, thinly sliced

3 tablespoons Aazol's Spicy Red Chilli Chutney: Varhadi Thecha

1 teaspoon mustard seeds

1 teaspoon chana dal, optional

8-10 curry leaves

1/4 teaspoon turmeric powder

2 tablespoons oil, divided

2 tablespoons chopped coriander leaves

Salt, only if required

Water, as required to adjust dosa batter

Instructions:

1. Heat 1 tablespoon oil in a pan. Add mustard seeds and chana dal, if using, and let them splutter and turn lightly golden.

2. Add curry leaves and sliced onion. Saute until the onion turns soft.

3. Add turmeric powder and the mashed potatoes. Mix gently and cook for 2-3 minutes. Taste before adding any extra salt, then stir in coriander and keep the filling aside.

4. Stir the fermented dosa batter. Add a little water only if required to reach a medium-flowing consistency.

5. Heat a tawa until medium hot. Lightly grease it, then pour a ladleful of batter and spread it in a thin circle.

6. Drizzle a little of the remaining oil around the edges and cook until the base turns golden and crisp.

7. Spread about 1/2 tablespoon Aazol's Spicy Red Chilli Chutney: Varhadi Thecha thinly over the dosa, then place a portion of potato masala in the centre.

8. Fold the dosa and serve immediately. Repeat with the remaining batter and filling.

Enjoy this crisp Masala Dosa with a fiery layer of Aazol's Spicy Red Chilli Chutney: Varhadi Thecha!