Quick and Easy Masala Dosa

You could do it the hard way, but this is just as good and a tenth the effort.

Ingredients

Dosa:

• MTR Dosa Mix

• cooking spray (optional)

Filling:

• 2 medium potatoes (idaho is fine)

• 2 tbsp oil

• 1/2 tsp mustard seeds

• 1/2 cup thinly sliced onion (white, red)

• 1/2 tspn salt or more to taste

• 1/4 tsp turmeric powder (haldi)

• 1/2 finely chopped indian green chili (or 1/4 finely chopped serrano pepper)

• 1 pinch of asafoetida (hing)

• 1/2 tsp minced ginger

Optional for Filling:

• 1 tablespoon chana dal (husked & split bengal gram) soaked in ¼ cup hot water for 30 minutes

• 8 to 10 curry leaves (kadi patta)

• ¼ teaspoon sugar

• 8 to 10 cashews

• 3 tablespoons chopped coriander leaves

Directions

Dosa:

1. Prepare Mix according to package instructions. You can use other mix brands, but MTR (with yogurt) is the best in my experience. You can also use fresh dosa batter from the indian store

2. Take a large flat skillet and spray to coat with cooking spray (or oil)

3. Turn heat on to medium-high heat

4. Immediately pour enough batter (~1/4 cup) to form a thin even layer on the pan (like a crepe). If the pan is too hot, it'll be harder to spread evenly

5. Cook 2-4 minutes until cooked + solid and light brown

6. Fold in half, fill with Filling and serve with Sambar or Chutney

Filling:

1. Boil water in a pan and add potatoes cut into thirds (to boil them faster). boil until soft but still firm to a fork - not mashed. Peel and cut into 1 inch cubes potatoes

2. Optional: if using dal, soak the chana dal in hot water for 30 minutes. then drain the chana dal and keep aside.

3. Optional: if using cashews, fry and keep aside

4. Heat oil in a medium pan on medium-high heat, add mustard seeds and let splutter.

5. Optional: if using dal, saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden

6. Add onions, chili, ginger and (if using) curry leaves. Saute until translucent (2-4 minutes)

7. Add the turmeric powder and asafoetida. mix very well. Simmer on lower heat for 2 minutes

8. Add chopped potatoes and break into whatever size pieces you want, make sure to mix well to distribute haldi color

9. Season with salt. also add 1/4 teaspoon sugar for a slight sweet taste.

10. Simmer on a low heat for a few more minutes, stirring occasionally until starts to slightly brown

11. Turn off heat and add chopped coriander leaves.