Masala Dosa with Sambar

Ingredients

• 4 cups Dosa batter (store-bought, rice and lentil based)
• 4 medium Potatoes, boiled and mashed
• 1 medium Onion, finely chopped
• 1 Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal (split black lentils)
• 10 Curry leaves
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Salt
• 4 tablespoons Vegetable oil
• 2 tablespoons Tamarind extract
• 2 cups Mixed vegetables (drumstick, eggplant, okra, pumpkin)
• 2 tablespoons Sambar powder
• a pinch Asafoetida (hing)
• 2 tablespoons Cilantro, chopped

Instructions

1. 1For the Masala Filling: Heat 2 tablespoons of vegetable oil in a pan. Add mustard seeds, urad dal, and curry leaves. Sauté until mustard seeds splutter.
2. 2Add chopped onion, green chilies, and grated ginger. Sauté until onion turns golden brown.
3. 3Add turmeric powder and mashed potatoes. Mix well and cook for 5 minutes. Add salt to taste. Set aside.
4. 4For the Sambar: Heat 2 tablespoons of vegetable oil in a pot. Add mustard seeds, and asafoetida. Sauté until mustard seeds splutter.
5. 5Add mixed vegetables and cook for 5-7 minutes.
6. 6Add tamarind extract, sambar powder, and salt. Add 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are cooked through.
7. 7To make Dosa: Heat a non-stick pan or griddle over medium heat. Pour a ladleful of dosa batter onto the pan and spread it into a thin circle.
8. 8Drizzle a little vegetable oil around the edges. Cook until the dosa turns golden brown and crispy.
9. 9Place a portion of the potato filling in the center of the dosa. Fold the dosa in half or into a triangle.
10. 10Serve hot with sambar and cilantro garnish.

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