Name: Masala dosa with mint rasam
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Masala dosa; 2 large potatoes (600g), cut into 2cm pieces; 1 tablespoon dried chickpeas (garbanzo beans); 2 teaspoon vegetable oil; 2 medium brown onions (300g), sliced thinly; 1 teaspoon black mustard seeds; 1 teaspoon ground turmeric; 1/2 teaspoon dried chilli flakes; 10 dried curry leaves; 3/4 cup (180ml) buttermilk; 2 tablespoon finely chopped fresh coriander (cilantro); 4 chapatis; 1/4 cup (80g) mango chutney; Mint rasam; 2 teaspoon red lentils; 2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon dried chilli flakes; 2 medium tomatoes (300g), chopped coarsely; 1 long green chilli, chopped finely; 1 cup coarsely chopped fresh mint; 1/4 cup (50g) red lentils, extra; 1 tablespoon tamarind paste; 1 1/4 cup (310ml) water

Ingredients

Masala dosa

2 large potatoes (600g), cut into 2cm pieces

1 tablespoon dried chickpeas (garbanzo beans)

2 teaspoon vegetable oil

2 medium brown onions (300g), sliced thinly

1 teaspoon black mustard seeds

1 teaspoon ground turmeric

1/2 teaspoon dried chilli flakes

10 dried curry leaves

3/4 cup (180ml) buttermilk

2 tablespoon finely chopped fresh coriander (cilantro)

4 chapatis

1/4 cup (80g) mango chutney

Mint rasam

2 teaspoon red lentils

2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon dried chilli flakes

2 medium tomatoes (300g), chopped coarsely

1 long green chilli, chopped finely

1 cup coarsely chopped fresh mint

1/4 cup (50g) red lentils, extra

1 tablespoon tamarind paste

1 1/4 cup (310ml) water

Method

1.Boil, steam or microwave potato until tender; drain.

2.Meanwhile, using mortar and pestle, lightly crush chickpeas.

3.Heat oil in large frying pan; cook onion, stirring, until soft. Add seeds, turmeric, chilli, leaves and crushed chickpeas; cook, stirring occasionally, over medium heat 10 minutes. Add potato and buttermilk; cook, covered, over low heat 5 minutes. Stir coriander into the potato masala.

4.Meanwhile, to make mint rasam, dry-fry lentils, seeds and chilli flakes in small frying pan, stirring, until fragrant. Using mortar and pestle, crush mixture finely. Place tomato, green chilli, mint and lentil mixture in medium saucepan; cook, stirring, 5 minutes. Add extra lentils, tamarind and the water; bring to the boil. Boil, uncovered, stirring occasionally, about 10 minutes or until lentils are soft and liquid has almost evaporated.

5.Warm chapatis, one at a time, in large heated frying pan; place a quarter of the potato masala on each chapati then roll to make filled masala dosa. Serve with mint rasam and chutney.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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