Wednesday, August 24, 2011

Masala Dosa Wrap

A few years ago, MTR (the famous restaurant chain of Bangalore) opened a branch in Chennai and they had a dosa wrap on their menu. If I remember right, the dosas came with a layer of green chutney, red chutney and potato masala. Unfortunately, the chain did not catch on in the city of Saravana Bhavans and I decided to make this dish as a tribute to MTR. 
For Masala (8 dosas approx)
Potatoes (cooked) – 2 big
Onion (finely chopped) – ½ big
Green chillies (finely chopped) – 2 (more if you want it spicy)
Turmeric powder – 1 tsp
Mustard seeds – 1- ½ tsps
Curry leaves
Salt to taste
Heat oil in a pan and add mustard seeds. As they start spluttering, add curry leaves, onions and green chillies. Sauté till the onions turn translucent and add the cooked potatoes, turmeric powder and salt. As you mix in all the ingredients, mash the potatoes and add a little water and cook for a few minutes till the masala comes together nicely. Alternatively, you can mash the potatoes before adding them.
Make sure it does not get too watery or too dry. You can start making the dosas at this point. After you spread the dosa on the pan, add a few drops of oil (optional), cover with a lid and let it cook well. As the dosa starts turning slightly brown and crispy, spread 2 spoonfulls of masala (change according to the size of your dosa) as evenly as possible. I decided to serve the chutney separately, but you can of course spread it on the dosa. This dosa does not need to be flipped, so you can fold it and serve hot. Bon Appétit.

Note  1) I cooked the potatoes in the microwave. You could do the same or let it cook in the pan with the onions and chillies. This will take longer though.
           2) Do not make the dosas too thin or they will not hold the weight of the masala.

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