Masala Dosa, famous South Indian dish!Recipe link : http://www.tarladalal.com/Masala-Dosa-(-Mumbai-Roadside-Recipe)-33390rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Masala DosaA tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji. Preparation Time: 20 minutesCooking Time: 25 minutesMakes 4 dosasIngredientsFor the aloo masala (makes Approx. 1 1/3 Cups)1 1/4 cups boiled and peeled potato cubes1 tbsp oil1/2 tsp mustard seeds ( rai / sarson)1/2 tsp split urad dal (split black lentils)1 tsp finely chopped green chillies7 to 8 curry leaves (kadi patta)1/2 cup thinly sliced onionssalt to taste1/4 tsp turmeric powder (haldi)1 tsp lemon juicea pinch of sugar1 tbsp finely chopped coriander (dhania)Other Ingredients1 1/2 cups readymade dosa battersalt to taste9 tsp butter for greasing and cookingFor Servingcoconut chutneyMethod For the masala1. Heat the oil in a kadhai and add the mustard seeds.2. When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.3. Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.4. Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.5. Add the coriander, mix well and cook on a medium flame for 1 minute.6. Allow it to cool.7. Once cooled, mash lightly with the back of the spoon and keep aside.How to proceed1. Combine the dosa batter, salt and a little water, mix well and keep aside.2. Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.3. Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.4. Smear 2 tsp of butter on the edges of the dosa5. Spread ¼th of the the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.6. Fold over while pressing it lightly, using a spatula to make a flat roll.7. Repeat with the remaining ingredients to make 3 more dosas.8. Serve immediately with coconut chutney.