The dosa is a South Indian crêpe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner.
Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.
Dosas are typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:
Sambar, wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro).
A masaladosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry.
To prepare Potato masala
5 medium – sized potatoes 2 teaspoon cooking oil 1 teaspoon mustard seeds 1 spring curry leaves , chopped 3-4 green chillies, chopped ½ inch piece of ginger, chopped 4 onions, s liced thinly Uraddal - 1 teaspoon ½ turmeric powder Salt to taste
Boil, peel and mash potatoes.
Heat oil. Add mustard seeds. When they splutter , add uraddal, chopped curry leaves, green chillies, ginger and onion slices. When onions are light brown in colour, add turmeric powder and fry well. Finally , add potatoes and salt to taste and cook slow fire for 10 minutes. Better option : Please remove green chillies with spoon before stuffing and go through '' Home made '' label to find more about , Idli , Dosa and Coconut chutney.