18 May


The masala used in masala dosa can be used for poori’s and also eaten with chappatis.



For Mixed Vegetable Stuffing:

  • 2 cups of Mixed Vegetables of your choice, cut into 1 cm cubes (I used potato, carrot, and green peas)
  • 1 large Onion, finely chopped
  • 1 small Bell Pepper/Capsicum, seeded and finely chopped
  • 1-2 Green Chillies, finely chopped
  • 2 large cloves of Garlic, finely chopped
  • 1 tbsp fresh Lime Juice/ optional
  • Salt to taste
  • ½ tsp Garam Masala
  • ¼ tsp Haldi/Turmeric Powder

For Tadka/Tempering:

  • ½ tsp Jeera/Cumin Seeds
  • ¼ tsp Ajwain/Carom Seeds
  • ¼ tsp Saunf/Fennel Seeds
  • ½ tsp Mustard Seeds
  • A big pinch of Hing/Asafoetida
  • Few Curry Leaves, thinly chopped
  • 1 tbsp Oil


Wash and cut the potatoes into cubes and boil with 1 cup of water for 3 whistles. Mash it well and keep aside .  Heat a pan with oil and temper with the ingredients listed under tempering. Add the chopped onion, garlic and fry. Add the green chillies and carrot . Add potato masala , turmeric and salt. add the chopped bell peppers.  
Heat a dosa pan and spread the batter as you would for normal dosa and put 2 tsp of the masala filling inside. Drizzle some oil and cook. Fold the dosa into half closing the masala filling or you can wrap it as shown in the pic above. Serve hot with chutney.  
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