Masala Dosa Bites

Ingredients

• Oil, as shown
• Jeera (cumin seeds), for tadka
• Rai (mustard seeds), for tadka
• Hing (asafoetida), for tadka
• Grated ginger, as shown
• Curry leaves, as shown
• Chillies, as shown
• Onion, as shown
• Haldi (turmeric), to taste
• Salt, to taste
• Boiled potatoes, as shown
• Dosa batter, as shown
• Ghee, as shown
• Coconut chutney, to serve

Steps

1. Prepare the masala filling: in oil, add a tadka of jeera, rai, hing, grated ginger, curry leaves, chillies, and onion; add haldi and salt; add the boiled potatoes and mix well; shape into 1-spoon bite-size masala balls.
2. In a paniyaram pan, add ghee and pour in dosa batter halfway; add the masala balls and top with more batter.
3. Flip once and cook until nice and crispy on the outside.
4. Serve hot with coconut chutney.

The reel

via @eatwithaishwarya

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions