I love ordering this dish in India because they serve it to you on this huge plate but the Dosai (or Dosa) is so big that it extends beyond the plate by several inches. It is so crispy and thin that you are in awe when they bring it to your table. I am always scared that it will break or touch the table, but it never does. I want you to see this dish for yourself, so click on this link: Indian Food Forever.
Amazing, right? What makes this dish so delicious? It is the contrast between the thin crispy exterior and the soft, flavorful interior. Make this as a special treat for your friends and family!
2 tablespoons oil
½ teaspoon black mustard seeds
2 tablespoons of chana dhal
4 Thai green chilies
1-1/2 large onion, cut lengthwise (I love onions in this dish, so I add more)
2 inch of ginger, chopped
4 curry leaves, julienned
4 yellow potatoes, washed and boiled until tender and skin pealed and cut into 1 inch pieces (when you put a knife through the center, it comes out smoothly)
½ cup water
2 tablespoons ground fennel seeds
½ teaspoon of Turmeric powder
½ teaspoon of paprika
¼ cup of parsley
Once the chana dhal has browned, add the curry leaves and onions.
Allow the onions to cool until they are translucent and at that point add the green chili peppers and ginger. Allow it to cook for an additional minute.
Add the cooked potatoes, water, ground fennel seeds, turmeric and paprika. Mix thoroughly and cover for 10 minutes. You do not want the potatoes to be the consistency of mashed potatoes but instead chunks of potatoes that have some mash.
Add the parsley, mix thoroughly and stuff the Dosai with the masala and serve hot.