Masala Dosa( Savoury Crepes with Potato filling)

Where's the potato?

I've never been a potato fan,and no it has nothing to do with the fact that I happen to be a dietitian(I've always had people saying "oh-is it because you're a dietitian?". I still don't see the connection).To set the record straight ,I hated it even as a kid, when I had no idea 'what' or 'who' a "Dietitian" was!!
Anyway,later on I had a colleague who hated peas,and we made a happy pair since 'alu mutter sabzi' or simply put 'Potatoes peas curry' is a very popular combo in India. At work,with no parents around,we would happily pick and dump what we disliked into each others plate (me the alu/potatoes and she the mutter/peas). There are only two ways that I'd happily eat the potaoes-in the 'masala dosa' or as 'chips'.
Wondering why I'm delving into my love-hate relationship with potatoes-because it happens to be the BSI (Blogger's Secret Ingredient) for this week chosen by Christo at 'Chez What?'. I had to really make up my mind as to which dish to send-the one's which I make and 'have' to eat as the hubby likes it OR the one's that I can 'happily' eat but are too cumbersome to make,well at least for me it is(but I can picture my mom laughing at this point),and I chose the latter!
I've never made and never will make chips at home-so that was out of the question.That left me with the masala dosa,and I set about the task of making it first thing Tuesday morning(yes,now you know why I call it cumbersome).So,I stuck a blue post-it on the fridge on Monday night saying "soak rice+dal for the dosa first thing in the morning". Did the needful on Tuesday morning,then in the evening went about grinding the soaked stuff to a fine paste. Kept it overnight, hoping (with fingers crossed) that the weather will be warm enough for it to ferment and woke up this morning to a nicely fermented batter(fingers uncrossed)!!
Ingredients (for the potato filling):

• Potatoes: 4 nos. (boiled and coarsely mashed/cut)
• Green chillies: 1-2 nos. (slit length-wise)
• Onions: 1 large or 2 medium (cut lengthwise-and then cut into half)
• Ginger: 1/2" piece(chopped fine)
  
• Turmeric:1/2 teaspoon
• Salt: to taste

For the tempering:

• Oil: 1 teaspoon
• Mustard seeds: 1 teaspoon
• Cumin seeds: 1 teaspoon
• Curry leaves: 2-3 nos.
• Channa dal/split black chickpeas/Myles: 1 teaspoon
• Cashew nuts: 4-5 nos(chopped)

Method:

1. Heat the oil in a non-stick pan,then add the mustard, cumin and the channa dal.
2. When the mustard starts to sputter,add the curry leaves and the cashew nuts and stir till the cashew nuts are brown.
3. Add the ginger and fry till it turns a golden brown.
4. Add the slit green chillies,the chopped onions,turmeric powder,salt and saute till the onions turn translucent.
5. Add the coarsely mashed potatoes and mix well. Add 1/2 cup water and cook stirring continuously for 5-6 minutes. Set aside.

Ingredients (for the dosa):

• Rice: 2 cups
• Urad dal/ Split blackmatpe beans: 1 cup
• Cooked rice: 1 cup (or 1 cup flattened rice/poha)
• Fenugreek seeds: 1 teaspoon
• Salt: to taste

Method:

• Wash, then soak the raw rice, urad dal and fenugreek seeds in water for at least 4-6 hours.
• Drain the water used for soaking.Add the cooked rice (if using flattened rice-wash,drain and let it stand for at least 10-15 mins), and about a cup of water and grind to a fine paste (should be as thick as the pancake batter).
• Let it ferment overnight (or for 10-12 hours) in a big bowl(the batter will rise if the weather is warm enough).
• Once it has fermented,add salt and mix. Then pour a ladleful of the batter onto a HOT pan and spread the batter with the ladle in a circular motion(going from the centre of the pan to the outside).
• Add a little ghee/butter/oil to the edges of the dosa and let it cook till you notice it getting golden brown from underneath.
• At this stage, place the yellow potato filling at the centre of the dosa and fold from both sides (like a wrap) or you could also fold it from three sides(the resulting dosa would looks like a triangle).
• Remove from the pan.Serve hot with a little cilantro chutney and sambar .
  

There's the potato!!

That's my "fireman" son eating his 'triangle dosa' with non-spicy potato filling (I have to make it separately with no green chillies)!! Phew,what a lot of work,but the result is worth every minute I spent on it! Thanks Christo for choosing the spud as the BSI for this week.
Note:

• Warm weather is crucial for the batter to ferment.
• The pan needs to be really HOT before you start making the dosas.
• The dosas can be made without the potato filling too- then it would be known as 'Plain Dosa' (not as much fun as eating the 'masala' variety).

Question: What is your favourite potato dish?

Tangy Masala Bread

Masala Bread with Yogurt Dip

"Masala bread" or "Bread Uppma" is a great dish to have for breakfast or as a brunch on a lazy Sunday morning or even as a snack with a nice cup of "chai" in the evening.
Ingredients:(Serves 2)

• Whole wheat bread: 4-5 slices (cut into small squares)
• Onion: 1/2 medium (chopped fine)
• Tomatoes: 1/2 medium (chopped fine)
• Ginger+garlic paste:1/2 teaspoon(optional)
• Garam masala:1/4 teaspoon
• Turmeric:1/4 teaspoon
• Coriander/Cilantro leaves: 1 tablespoon(finely chopped)
• Oil: 1teaspoon
• Salt: to taste
  
• For tempering (Optional)
  
• Mustard seeds:1/4teaspoon
• Zeera/Cumin seeds: 1/4 teaspoon

Method:

1. Heat the oil in a non-stick pan and add the ingredients for tempering(optional-or skip this step and add the onions to the oil).
2. When the mustard starts to sputter,add the onion,ginger+garlic paste,turmeric,garam masala and salt.
3. Saute till the onions turn a golden brown.Add the chopped tomatoes, and saute till they are thoroughly cooked.
4. Add the chopped bread and mix gently till the masala coats the bread.
5. Garnish with chopped cilantro and serve either as such or with a yogurt dip.

Note:

• The tempering is optional-so don't fret if you don't have the ingredients(we always have these in the masala box and I tend to use it since I like the extra Indian flavour it tends to impart)
• I added a cup of mushrooms too to this dish(I love mushrooms so I try and add it where ever possible).
  

Question: What is your favorite Sunday morning breakfast/brunch?