Masala Dosa with Garlic Aloo

I experimented a different kind of aloo paratha last weekend. To the potato filling, I added a generous amount of garlic to make it garlic flavoured. Unfortunately, that was made for dinner and were gobbled up too quickly for me to take pics and blog about it. But, with the leftover filling, I made masala dosa the next day and it tasted better than the parathas.

I made the masala dosa Mysore style, with some sprinkled idli podi and it was really out of this world!

How to make yummy Aloo Masala Dosa

To make the dosa batter take rice : urad dhal in 3 : 1 ratio, soak overnight (or atleast 5-6 hours) in water separately, grind separately and then mix together, adding salt. This batter should be kept covered for another 5 hours or so before you can start making the dosa.

For the Aloo Garlic Filling:

Potatoes - 2 big, boiled and mashed fine.
Jeera powder - 1/2 tsp
Green chillies - 1, chopped
Crushed garlic - 5-6 pods
Red chilli powder - 1 pinch
Coriander/Cilantro leaves - a bunch, chopped
Salt - to taste

How I Made It:

1. Mash the potatoes till your fingers cry out in pain (the more sophisticated people can use a potato masher!)

2. Add all the other ingredients to the potato and mix well.

3. Pour one spoon dosa batter on a griddle and spread out into thin dosas. Spread the potato filling and sprinkle some idli podi along with it. Lightly sprinkle gingelly oil over this, cook well, fold, turn around and cook for a while more.

Serve hot with sambhar and chutney.

This hot dosa goes over to Mathy's JFI - Garlic and Srivalli's Dosa Mela.