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Masala dosai


  • For the dosai

  • 8oz fine sooji (semolina)

  • 2 teaspoons yoghurt

  • 3/4 pint water

  • 1/2 teaspoon Sodium bicarbonate

  • pinch of salt

  • ghee or oil for frying.

  • For the filling

  • 4 potatoes

  • 3 onions

  • 2 green chillies

  • 1/4 teaspoon turmeric

  • 1/2 teaspoon mustard seeds

  • sprig of curry leaves

  • small piece of ginger

  • salt to taste

  • 2 tablespoons oil for frying


  1. Soak the sooji in water, adding yoghurt and Sodium bicarbonate.

  2. Whisk until a creamy batter is formed.

  3. Leave in bowl over night.

  4. Next day

  5. Boil 2 onions, together with potatoes in their skins until soft.

  6. Peel and mash the potatoes.

  7. Slice the onions.

  8. Mix together, adding salt.

  9. Heat oil and cook mustard seeds until they pop.

  10. Add the remaining onion, finely sliced, chopped ginger and remaining spices.

  11. Fry until onion is golden brown.

  12. Add to the potato mixture and blend thoroughly.

  13. To assemble

  14. Spread some ghee or oil on as large a frying pan as you have. (The recipe in my book says a tava)

  15. Place a spoonful of batter into the centre and spread into a circle with a spoon.

  16. Cover with a large lid to cook.

  17. Remove lid and place a spoon full of the potato mixture in the centre of the dosai.

  18. Fold like an omlette.

  19. Add a little more ghee to the pan.

  20. Turn over and fry until crisp.


Serve with coconut chutney.
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