Kara Masala Dosa

We love dosas...yes so many varieties and so much fun!! Dosa party has always been one of our favorite ways of entertaining. Once the batter is ready and topping laid out, it is so easy to prepare dosas of one's choice. Check out my Dosa Party series for more recipes.

While we wee in India, Cafe Madras was our favorite South Indian restaurant. Idli, rasam wada, curry wada, and the best dosas every. Now that we are in the Bay area Madras cafe is once again our favorite South Indian restaurant. As soon as we enter Madras cafe, the aroma of food reminds us of Mumbai. No other restaurant in the Bay Area has made me so nostalgic. We are almost addicted to that place :)

Almost a year back one of my South Indian friends introduced me to Kara Masala Dosa at Madras Cafe. It was a regular masala dosa with spicy chilli and garlic paste and as soon as I took a bite, I knew I would make this at home. Ever since, I make sure to order this spicy dosa at Madras cafe. The chilli garlic paste in this recipe is my recipe of Schezwan Sauce. This is one of the versatile sauce that I use in endless dishes not just for Indo-Chinese cooking.

To make Schezwan Sauce (Spicy Chilli Garlic Sauce):
Dry red chillies (deseed and devein them well) 6-7 large or around a cup of small ones.
Garlic (pealed) 5-6 cloves
Oil 1/2 cup
Vinegar 1 tsp (optional)
Salt to taste

• Deseed and devein dry red chillies and keep them aside. Heat oil in a frying pan till it is luck warm. oil should not be very hot or smoking. Soak the red chillies in the lukewarm oil for 3-4 hours. In a blender, coarsely grind all ingredients together. 
• Store in an airtight container in the refrigerator and use as needed.

To make potato masala: (to make 8-10 masala Dosas)
4 large boiled potatoes
1 large chopped onion
4 tsp. oil
1 tbsp. urad dal/white lentil
1 tbso. mustard seeds
1-2 chopped green chillies
Few curry leaves
Pinch of turmeric
Pinch of asoefoetida 
Salt to taste
Chopped cilantro

• To start with 4 large potatoes, boiled, pealed and cut into small pieces.
•  Heat 3-4 tsp. oil in a pan. Fry 1 tbsp. urad dal/white lentil, 1 tbsp. mustard seeds, few chopped green chillies or dry red chillies, curry leaves, pinch of turmeric and pinch of asoefoetida.
• Add 1 large chopped onion. Add a pinch of salt and saute till it turns soft.
• Add boiled, chopped potatoes, salt and turmeric if needed.
• Mix well. Add 2-3 tbsp water. Cover and let the flavors blend well.
• Add chopped cilantro and you are ready to make Masala Dosa!

To make Kara Masala Dosa

• Spread Dosa batter onto hot griddles. Add few drops of oil or butter. 
• When dosa is about to be cooked, spread a tbsp. of chilli garlic on the dosa.
• Add 3-4 tbsp. of Potato masala in the center of the dosa. Sprinkle some chopped onions over it. fold the dosa from the sides.
• Serve Kara Masala Dosa with Sambar and Coconut chutney.

Here is my well fermented easy to make dosa batter.

Click here to check the recipe of dosa batter.

Spread Dosa batter onto hot griddles. Add few drops of oil or butter. 

When dosa is about to be cooked, spread a tbsp. of chilli garlic on the dosa.

Add 3-4 tbsp. of Potato masala in the center of the dosa. Sprinkle some chopped onions over it. fold the dosa from the sides.

Serve Kara Masala Dosa with Sambar and Coconut chutney.

Enjoy Spicy Kara Masala Dosa!!