Tuesday, May 10, 2011

Mysore masala dosa


Potato filling (as in masala dosa)
2 garlics peeled
1/2 tsp tamarind paste
Salt to taste
3-4 red chillies
1 small onion chopped

Grind the garlic pods, tamarind paste, salt, red chillies and onion to a paste with less water.

Heat tava and pour a ladle full of batter to make a dosa. Spread some red chutney over it and some oil in the sides.

Add some potato sabzi in the center.

When the bottom starts getting brown and crispy, fold the dosa without letting out the potato curry and serve hot with chutney/sambar of your choice.
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