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Masala Dosa With Coconut Chutney

Posted Sep 13 2008 11:46pm
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.

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