Simranjeet Singh

MASALA

(4 servings)

Here’s a great potato stuffing for dosai.

3 medium-sized potatoes
1/8 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon yellow split peas
1 teaspoon blackgram dal
3 medium-sized onions
1/2 cup water
2 cloves garlic
1 tomato
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon coriander
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon ginger
1/2 teaspoon salt (optional)
1 cup pre-cooked chickpeas
4 teaspoons lemon juice (optional)
Cilantro to garnish
4 teaspoons orange juice (optional)

Cut potatoes into small cubes. Boil potatoes until tender, drain, and remove the skins. With oil, fry mustard seeds, yellow split peas, and blackgram dal and set them aside. Next, sauté onions in water with chopped garlic and tomato. Add turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the onion. Add chickpeas and mix thoroughly. Add cooked potatoes. Add the fried mustard seeds, yellow split peas, and blackgram dal to the potatoes. Mix them all thoroughly. Add lemon juice and garnish the masala with fresh cilantro. If the masala is too spicy for your taste, add orange juice.

Put a little masala in the middle of each dosai and roll the dosai. Do the same for the remaining dosai.

Total calories per serving (filling only): 108
Fat: 1 gram