Masala dosa in a chapatti (Veg)
Ingredients
1 tsp skinned split black lentils or urad dal
2 tbsp vegetable oil
pinch of asafoetida
1 tsp cumin seeds
½ tsp brown or black mustard seeds
8-10 curry leaves
3 medium dried red chillies, stalks removed
½ tsp turmeric
1 medium Spanish onion, finely sliced
¼ tsp salt
1 tsp root ginger, peeled and finely grated
600g/1lb 5oz white or red potatoes, peeled, diced and boiled
1 medium tomato, roughly chopped
20g/1oz coriander leaves, finely chopped
2-3 chapattis or naan breads, to serve
Preparation method
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Pick over the lentils and remove any small stones.
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Soak the lentils in a cup of hot water for five minutes.
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Heat the oil in the frying pan.
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Add the asafoetida, then the cumin and mustard seeds.
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When they splutter, add the curry leaves, lentils, red chillies, turmeric and onion and mix.
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Fry over a medium heat for four minutes, then add the salt, ginger, potatoes, tomato, and coriander leaves and mix well.
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Grill the chapattis or naan breads for a couple of minutes on each side.
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Place the potato mixture on top of the breads. Roll up and serve.
