you NEED masala dosa. if nothing else, the potato filling.

 

from top: cucumber salad with mint, brown rice, masala dosa potato filling, red lentil daal

i tried to make dosa once (from a packet mix), and let me put it this way: grasshopper is in need of much patience. the potato filling is almost as satisfying without the heavenly, lacey crunch of the dosa crepe. who am i kidding- the potato filling will do me only until i can get to salaam namaste dosa hut in west footscray or maya vegetarian in surry hills!!

1kg potatoes (waxy are best, such as dutch cream)
2 small onions, finely sliced
2Tbs finely grated ginger
2 fresh chillis (red or green, mild or medium heat- up to you), finely sliced
1tsp turmeric powder
pinch of salt

4Tbs oil (coconut is the best, olive or other is fine)
2Tbs mustard seeds (i use black mustard, either should be fine)
2tsp garlic powder (though the recipe calls for asafoetida- must get me some- garlic is apparently similar)

5-6 fresh curry leaves (optional)

cut potatoes into large chunks (2-3cm); boil in salted water until cooked. drain and mash coarsely; set aside.

heat oil on medium in a large frying pan for 1 minute: add mustard seeds, cook for 1 minute, then add garlic powder, followed by sliced onions, chillis and ginger. cook on medium-low until onions are soft and becoming translucent- avoid browning. add the curry leaves, if using.

add turmeric and salt, a little more oil if needed, and the potatoes. fry for about 5 minutes, mixing gently until the spices and onions are mixed through the potato.

serve with daal, chapati, and cucumber salad.