Open Masala Dosa

Last week, I had a taste of this Open Butter Masala Dosa and simply loved it. It is sightly different from the normal Masala Dosa. Here the Dosa is thicker and the masala is “open” (as the name suggests) and not wrapped inside the dosa. The masala is added just before serving and is garnished with grated carrot and chopped coriander leaves. It was also served with a dollop of butter on top of the masala along with a small bowl of coconut chutney as an accompaniment. It not only looked attractive, but also tasted delicious.

I decided to try this at home as I had some left over idly batter from the previous day. I had made curry leaves chutney last week - so made use of this. I also had one large boiled potato in the fridge from which I quickly made the potato sabji/curry. I very conveniently omitted the butter and the coconut chutney !

However, to make this Dosa, you need to plan a bit in advance as it involves preparation of a lot of items.

Friends, I am taking a short break from blogging and will be back at the end of the month. Till then Cheers!

 To make this “Open Masala Dosa” you need the following:

                                           

Potato curry almost done

• Idly Batter
• Potato sabji/curry
• Dry chutney powder
• Grated carrot
• Chopped coriander leaves
• Oil for frying the dosa

Method:

1. Heat a frying pan/tawa/griddle.
2. Take a ladleful of the idly batter and pour it on to the griddle and spread it (fairly thick) evenly with the ladle.
3. Dribble a little oil all around the dosa (pancake). After a few minutes, turn it over and allow it cook on the other side too.
4. When slightly browned on either side, remove it on a serving plate.
5. Sprinkle dry chutney powder over the dosa evenly.
6. Next, place a ladleful of potato sabji in the centre of the dosa.
7. Finally, sprinkle grated carrot and chopped coriander leaves all around the sabji.
8. Serve immediately.

Step  1

Step 2

Step 3

Step 4

Step 5

Step 6

       
Note:

• In my opinion any dry chutney powder of your choice will also serve its purpose. I used Karibevu (curry leaves) chutney.
• A dollop of butter and the coconut chutney as an accompaniment enhances this dosa's taste.
• This dish is very filling and is best eaten at breakfast.