Masala Thosai

Masala Thosai

Potato masala pancakes
 
Thosai are the perfect container for this chilli-laced, satisfying filling. This dish is easy to make at home on a griddle or frying pan.

• 50g (13/4oz/1/4 cup) chana dal (split chick peas)
• 300g (101/2oz) potatoes
• 2 tbsp oil
• 1 tsp mustard seeds
• 7 fresh curry leaves
• 1 medium onion, finely sliced
• 2 green chillies, finely chopped with seeds in
• 2.5cm (1-inch) piece of ginger, peeled and finely chopped
• 1/2 tsp ground turmeric
• 1 tsp butter or ghee
• 1 tsp salt
• 1 x Thosai

Make the masala

1. Wash the chana dal and then put it in a bowl, cover with water and soak for 10 minutes.
2. Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and gently mash them, leaving plenty of small chunks.
3. Heat the oil in a medium frying pan (skillet) over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the curry leaves and the drained chana dal and sauté until the chick peas turn golden.
4. Add the onion, green chillies and ginger and sauté until the onion is soft and golden brown. Add the turmeric and give it a quick stir.
5. Add the butter and salt and mix it in well. Then, tip the potato into the pan, give it a good stir and cook for a minute or two. Taste for salt and take the pan off the heat.

Fill the thosai

1. Make the thosai as shown here. After flipping to the second side, place about 2 tablespoons of filling on one half of the thosai, about 2.5cm (1 inch) from the edge, and fold the other half of the thosai over the filling. Cook for 2–3 minutes until the filling is completely warmed through. Serve hot.
2. flipping over, place the filling in a line along the middle up to 2.5cm (1 inch) from the edges. Fold one half over the top of the filling and tuck it underneath. Bring the other half over and roll it loosely on top. Cook for another minute and serve.