indian

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MASALA

(4 servings)

 

Here’s a great potato stuffing for dosai.

 

3 medium-sized potatoes

1/8 teaspoon oil

1 teaspoon mustard seeds

1 teaspoon yellow split peas

1 teaspoon blackgram dal

3 medium-sized onions

1/2 cup water

2 cloves garlic

1 tomato

1 teaspoon turmeric

1/8 teaspoon cayenne pepper

1/2 teaspoon coriander

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/8 teaspoon ginger

1/2 teaspoon salt (optional)

1 cup pre-cooked chickpeas

4 teaspoons lemon juice (optional)

Cilantro to garnish

4 teaspoons orange juice (optional)

 

Cut potatoes into small cubes. Boil potatoes until tender, drain, and

remove the skins. With oil, fry mustard seeds, yellow

split peas, and blackgram dal and set them aside. Next, sauté onions in

water with chopped garlic and tomato. Add

turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the

onion. Add chickpeas and mix thoroughly.

Add cooked potatoes. Add the fried mustard seeds, yellow split peas, and

blackgram dal to the potatoes. Mix them all

thoroughly. Add lemon juice and garnish the masala with fresh cilantro. If

the masala is too spicy for your taste, add orange

juice.

 

Put a little masala in the middle of each dosai and roll the dosai. Do the

same for the remaining dosai.

 

Total calories per serving (filling only): 108

Fat: 1 gram