BUTTER MASALA DOSA

Masala dosa is a crispy dosa filled with a special potato curry. It has its origin from udipi in Karnataka. It is often had a replacement for dinner in the evenings in my family. Dosa itself is a tasty food and this combined with potato curry and butter makes it even more tastier.
The batter for this is same as the dosa batter so refer for the Plain dosa for the batter ingredients.
INGREDIENTS

• Dosa batter
• butter( at room temp) for cooking

FOR THE FILLING

• Potatoes                      2 large(boiled, peeled and mashed)
• onions                          1 large(finely chopped)
• chana dal                     1 tsp
• urad dal                        1 tsp
• mustard seeds              1/2 tsp
• jeera                             1/2 tsp
• green chillies                 1
• turmeric                        a pinch
• cilantro                         3 sprigs
• salt                                to taste
• oil/ghee                        1 Tsp

PROCEDURE  Heat the pan on a medium flame. Add the oil/ghee and when it is heated add the chana dal, urad dal, mustard seeds, jeera, turmeric. When the mustard splutters add the onions and the green chilies. Add the salt and when the onions turn translucent add the potatoes . Mix well and finally add the cilantro. The potato filling is ready. Heat the tava on a medium flame. Pour a ladle full of dosa batter onto the tava and spread into a circular. If you prefer a crispy dosa use a little less of batter. Wait for 15seconds and when the top layer starts to change color spread the potato filling on to the dosa and smear the butter on the edges of the dosa. Be liberal in using butter so that a beautiful color is attained. When the dosa is cooked completely and is crisp and colored from the bottom fold it and serve it hot with sambar and chutneys of your choice. Don’t forget to add a small amount of butter on the top of hot dosa.