Masala dosa has evolved over a period of time. There are so many types of masalas that can go into dosa, some of my favourites are kaju curry (a speciality of Vizag), paneer curry and the latest addition is schezwan.
But lets not forget the original stuffing, alu masala.
The recipe you will find here is with alu masala.
For the masala (4 dosas)
4 boiled potatoes peeled and mashed
1 green chilly finely chopped
2 onions cut julienne style
1/4 tsp ginger finely chopped
1 tsp udat dal
1 tsp chana dal
1 tsp sarson (mustard seeds)
1/2 tsp jeera (cumin)
3-4 methi seeds
Pinch of haldi
Salt to taste
2 tsp oil
To avoid dosa batter turning sour after 3-4 days, you should store the batter in fridge immediately after grinding. Night before you want to make dosa for breakfast, take as many spoons of batter as required and leave it outside for fermenting. This way rest of the batter remains fresh for a long time.
I keep atleast 4 potatoes boiled and stored in fridge as they are very useful in urgency. When you do not have time to prepare anything, you can always make alu tadka. Store boiled potatoes with peel, they stay for long.
For making masala
Heat oil in kadhai. When oil is hot, add methi seeds, chana and udat dal and immediately when they turn little brown, add sarson. When sarson start crackling, add jeera. Now add onions and green chilly along with ginger. Mix thoroughly. When onions turn brown, add mashed potatoes, haldi and salt. Mix well. Cook for no more than 5 minutes and masala is ready. I add chana dal and udat dal make the masala crunchy, more fun.
For making dosa
Ensure that the non stick pan is hot. Now simmer the flame and spread thin layer of dosa batter. Now increase the flame, apply some oil around the corners of dosa and 1 or 2 drops in center. You will notice that the dosa will start to leave the pan from corners, then take a big spoonful of masala and smear a thin layer on one half of the dosa. Now fold the other half to cover the masala. Remove dosa from pan.
Trick for making crispy dosa is to not flip it. You will know it is ready when dosa leaves the pan from corners. Just keep for 5 seconds more and remove it. Always simmer the flame when spreading batter over pan and always keep high flame when dosa is cooking.