Masala for Dosas

Ingredients:

• • Olive oil (or the oil of your choice - about 2-4 tbsps.)

  • Asafoetida (hing) powder (1/4 teaspoon)

  • Black Mustard Seeds (about a teaspoon)

  • Cumin Seeds (about half a teaspoon)

  • Fenugreek Seeds (less than a 1/4 teaspoon) (Called Methi seeds in the Indian Market)

  • Black gram lentil (about 1/4 teaspoon) (called URAD DAL in the Indian market)

  • Turmeric powder (1/4 tsp.)

  • Onion (about half a large one) (I use the yellow ones) sliced thin

  • Ginger root (about 1/2 inch) diced

  • Garlic (2 flakes) sliced thin

  • Green chilies sliced (about 2 Serrano peppers; however this depends on the level of spice you prefer) - can be got at the Indian market

  • Baking potatoes (three large)

  • Salt to taste

  • Lemon juice

Preparation:

• • Warm the oil; and add mustard seeds to pop.

  • Immediately add cumin seeds and the Asfoetida powder, fenugreek seeds and the lentils (urad dal). Allow to brown a little

  • Add ginger, garlic, green chilies and allow to cook for a couple minutes

  • Add onions and let sauté for about five minutes

  • Add the diced potatoes, turmeric powder, and salt and allow to sauté for about five minutes.

  • Add water (just enough to cook the potatoes) and simmer until the potatoes are cooked.

  • Once the potatoes are cooked, add the lemon juice.

  • Serve by filling the dosas as they cook.

Additional Info:

Spicy Potato Filling (masala)for Dosas: using about three large baking potatoes. This is enough for about 15 or so dosas.

Cuisine: Indian