I had dosai batter coming out of my ears this weekend, thanks entirely to my mom’s foresight and planning. That probably didn’t sound quite right, but I mean it in the best possible way. She recently returned to India and made sure my fridge was well stocked with idli and dosa batter before leaving, knowing that weekday dinners would need to be quick and fuss-free once she was gone.

After almost eight months of having her around, I’ve had to re-learn a lot of things, including how to put together simple weeknight meals. Not that I didn’t cook while she was here, but most of that cooking happened on weekends when I was trying out new recipes. Which may also explain why my posts were still not very frequent. Yes, I’ve been caught making excuses.

With batter ready and waiting, I made aloo masaal (spiced mashed potatoes with onions) and a spicy red chutney, and finally set out to make Pondicherry Masala Dosai. I’ve also heard this referred to as Mysore Masala Dosai, but I picked up the Pondicherry name from a chef at a local restaurant here in Plano. The restaurant may no longer exist, so I’ll leave it unnamed, but this dish was on their menu.

When I asked about the name, the chef explained that he had lived in Pondicherry and learned the recipe there, so he chose to name the dish after the place. After making it at home and tasting the result, I decided the name fit perfectly.

Ingredients

  • Dosa batter – 2 cups (makes about 15 dosas)

For Aloo Masaal

  • Potatoes – 4
  • Onion (red or yellow) – 1 large
  • Green chilies – 4–5
  • Ginger, crushed – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Peanut oil – 1 tsp
  • Cilantro and curry leaves – a few sprigs, chopped
  • Turmeric and salt – to taste

Method for Aloo Masaal

1. Heat the oil in a kadai or heavy-bottomed pan.

2. When the oil is hot, add the mustard seeds. Once they splutter, add the urad dal and chana dal.

3. Add the ginger, onions, and curry leaves, and sauté until the onions turn translucent.

4. Meanwhile, boil the potatoes and mash them well.

5. Add the mashed potatoes to the pan along with turmeric and salt. Mix thoroughly and cook for about 5 minutes. Stir in the chopped cilantro and remove from heat.

Spicy Red Chutney

Ingredients

  • Dry red chilies – 10–12
  • Garlic pods – 2
  • Red bell pepper – 1/4, chopped
  • Tamarind paste – 1/2 tsp
  • Salt – to taste

Grind all the ingredients together in a blender, adding very little water if needed, and set aside.

Method for Pondicherry Masala Dosai

1. Heat a flat griddle or tawa and add 1 tsp of oil.

2. Pour a ladleful of dosa batter onto the hot surface and spread it evenly into a thin circle. Drizzle another 1/2 tsp of oil around the edges.

3. When the dosa is half cooked and brownish-red spots begin to appear, spread a thin layer of the spicy red chutney over the surface.

4. Place a generous amount of aloo masaal in the center of the dosa and fold it over.

5. Let it cook for another minute, then gently remove it from the tawa and transfer to a plate.

6. Serve hot with sambar.

Crisp, spicy, and deeply satisfying, this Pondicherry Masala Dosai makes for a perfect brunch and a great way to use up extra dosa batter.