Masala Dosa - 2

Course : Curry
Serves: 4
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300 milliliters dosa batter
5 medium Onions
4 medium green chiles
1 bunch a handful of coriander leaves -- chopped
3 large potatoes
4 tablespoons ghee
1 teaspoon mustard seeds
1 bunch a few sprigs curry leaves
1 dash turmeric powder
1 teaspoon salt to taste
1/4 cup grated coconut
1 medium lemon -- juice of
1 teaspoon mustard seeds

Preparation / Directions:

To prepare the masala bhaji: CHOP the onions, green chiles and coriander leaves fine. Boil, peel and mash the potatoes. Heat ghee and season with mustard seeds. When they splutter, add curry leaves and chopped green chiles. Add the chopped onions and fry until golden brown. Add the mashed potatoes, turmeric powder and salt. Stir well. Remove from heat and sprinkle lime juice over. Mix well. To prepare the masala dosa: Heat a dosa plate or a tawa to 140C. Grease it with a little ghee. Pour about 75 ml dosa batter over the pre-heated dosa plate in a circular shape. Put one tbsp ghee over the dosa. Place about 75 g to 100 g of the prepared masala bhaji over the dosa and spread well. Cook until done. Gently fold the dosa over into a cylindrical shape. Similarly prepare three more dosas. Serve with sambar and chutney.

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