Now if you already have tried your hand at making dosa (Indian pancakes)…lets move one step ahead and make its with some filling…yeh just like French Galette . You can be creative with your filling cooked spicy mutton / chicken to paneer (cottage cheese) and soya! Use what you like or comes to your mind.

Here, I have used potatoes. The standard Masala Dosa you would get in any South Indian restaurant across India served with chutney and sambar.

And if you have some left over masala (potatoes) you can either have it with hot puffed pooris or just make a plain quick sandwich For the recipe of potatoes and poori…click here

A restaurant in Kochi called Pai Brothers is famous for its 57 varieties of dosas…yes you read that correct 57 different filling for each dosa…so what’s stopping you from getting creative?

Till next time…. happy cooking!

It’s a bit oily affair since the pooris are deep fried. But alls well that ends well. This breakfast combo is deadly. Don’t have it daily though….as I said it oily. And you surely are not looking at putting on extra kilos…! But do try making poori bhaaji out…you will love it

Potatoes – 5 medium sized (boiled and mashed)
Onions – 2 medium nos (finely chopped)
Tomato – 1 big sized (finely chopped)
Ginger – 1 inch (slit into pieces)
Green Chilli – 2 nos (slit vertically)
Red chilli powder – 1-2 tsp
Turmeric – 1 tsp
Mustard seeds – 1 tsp
Urad daal (while lentils) – 1 and half tsp
Dry red chilli – 2 nos
Coriander leaves – for garnish (finely chopped)
Oil – 2 tbsp for bhaaji
Salt to taste
Water – ½ to 1 cup

1.    In a wok heat oil and add mustard seeds.
2.    Wait till it stops spluttering and then add Urad daal and red chilli.
3.    Tip in onions and sauté well
4.    Add tomatoes and stir well
5.    When tomatoes turn soft add boiled and mashed potatoes
6.    Tip in chilli powder and turmeric and give it a nice stir
7.    Add water and salt and stir and let it boil
8.    Check for seasoning
9.    Transfer to a serving bowl and garnish with fresh coriander

For pooris

1.    Knead dough
2.    Roll out small circles. Smaller than normal chappatis
3.    In a wok heat 3 cups of oil
4.    Tip in rolled out pooris and deep fry
5.    Turn for the other side to cook
6.    It will puff up. Take out on an absorbent paper.
7.    Serve with bhaaji and mango pickle

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Till tomorrow…..happy cooking!