The masala in "Masala dosa" refers to the signature filling. It has a unique taste that other "aloo" recipes cannot match. This spiced potato mixture has unique flavours added to it, to make it stand out! Boiled and mashed potatoes, lightly fried with onions, mustard seeds, curry leaves, turmeric, and green chillies, make this spicy potato filling. It makes for a mildly spicy and flavourful stuffing. If you want, add peas or ginger to enhance the flavour as you like. To make the masala dosa recipe, the fermented batter is spread on the tawa, cooked until it turns brown, and leaves the tawa around the edges. Once the dosa turns golden, some quantity of the potato masala is placed inside, and the dosa is folded into a cylindrical or half-moon shape. The accompaniments usually involve a set of mixes of coconut chutney, tangy tomato chutney, and sambar, a flavoured lentil-based vegetable stew. The crispy dosa and the spiced potato filling are complemented well by the refreshing nature of chutneys for a combination of textures and flavours. Masala dosa is relished for its delicate taste and satisfying crunch in every bite. It is one of the popular options for breakfast and is also enjoyed at any time of the day throughout India and worldwide.

• 2 cup rice
• 1 cup urad dal
• 2 onion
• 2 cup potato
• 2 tbsp cooking oil
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp chana dal
• Curry leaves
• 1 tsp mustard seeds
• Salt
• 3 green chilies

• Take 2 cups of rice, commonly known as dosa Rice, and 1 cup of urad dal. Wash them very well. Let them soak in water separately for about 4 to 6 hours. The urad dal will double in size after soaking.
• Drain the water from both rice and urad dal. Grind the urad dal in a wet grinder or mixer to make a smooth, fluffy paste. Add water if required. Keep it aside. Then, grind the soaked rice to a soft, slightly coarse paste. Mix both the pastes in a large bowl, mixing well. Add salt to taste, mix once more and cover it. Let it ferment overnight or for 8-10 hours in a warm place. The batter is supposed to be fermented with a little puffing.
• While the batter is fermenting, prepare the potato filling. Boil 2 cups of potatoes, about 3-4 medium-sized potatoes, till soft, then peel and mash them until smooth; set aside.
• In a pan, heat 2 tbsp of edible oil over medium heat. To this hot oil, add 1 tsp of mustard seeds; let them crackle. Add 1 tsp of chana dal and fry them golden in colour. Add a sprig of curry leaves to it and saut for a few seconds until fragrant.
• Add two finely chopped onions in a pan and saut till the colour turns translucent. Add 1 finely chopped green chilli, 1/2 tsp of turmeric powder, and 1/2 tsp of red chilli powder to the onions. Stir-fry for another minute or till the spices get well mixed into the onions.
• Saute till the onions are cooked, then add the boiled and mashed potatoes to the pan. Mix the contents well so the potatoes combine with the spices and onions. Cook for 3-4 minutes until the flavours blend in. Add salt to taste and mix well. Remove from heat and keep the filling aside.
• Heat a flat-shaped skillet or a cast-iron tawa over medium heat. Let it become hot and then reduce to medium-low heat. Rub the top with 2-3 drops of oil or ghee. Take a tissue or cloth and spread the oil all over the skillet.
• Stir the fermented dosa batter well. On the griddle, pour one ladleful of batter on its centre. Using the back of the spoon, spread the batter in a circular motion starting from the centre to the outside so that all sides receive equal batter and spread it as thin as possible for a crispy dosa.
• Sprinkle a few drops of oil along the sides of the dosa.
• Place 2-3 tbsp of prepared potato filling at the centre when the dosa is golden brown and completely cooked on one side. Gently fold the dosa over in a cylindrical or half-moon shape.
• Proceed with the same procedure for the remaining batter with the filling to prepare subsequent dosas.
• Smear a little oil on the skillet before making each dosa.
• Place the dosa on a plate and repeat with the remaining batter and masala. It is usually served with sambar or a lentil-based vegetable stew with coconut chutney to eat with. These work pretty well as complementary dosas, the crispy outside to the flavourful potato filling inside. These can be served with either tomato chutney or any tamarind-based chutney, which will give it a flavour.
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