Masala Dosa

This classic, popular stuffing for dosa is adapted from Udupi Palace restaurant at 1460 Gerrard St. E.

Owner Hubert D'Mello also offers a special spring dosa, made by adding finely chopped vegetables such as cabbage, carrots, onions, peas, tomatoes and coriander to the potato mixture.

4 medium (about 1-1/2 lb/600 grams) Yukon Gold potatoes Pinch of asafetida 1/2 tsp black mustard seeds 1/4 tsp cumin seeds 1/4 tsp white urad dal 1/4 tsp chana dal (yellow split peas) 2 whole dried red chilies, broken up 3 tbsp vegetable oil 2 onions, sliced thin 1/2-inch ginger, minced 2 green chilies, stemmed 15 fresh curry leaves Salt to taste 1/2 tsp turmeric 2 tbsp chopped fresh coriander leaves

Boil potatoes until tender, peel and mash coarsely.

In small bowl combine asafetida, black mustard seeds, cumin, urad and chana dal and dried red chillies.

Warm oil in non-stick skillet over medium high heat.

Add spice and dal mixture, sizzle 30 seconds. Add onions, ginger, green chilies and curry leaves.

Sauté, stirring 8-10 minutes until lightly browned. Add salt and turmeric, cook 1 minute. Add potatoes, mix well. Reduce heat to medium low, cover skillet and cook 5 minutes.

Fold in fresh coriander and transfer potato mixture to bowl.

Make dosa using instructions above, put 3 to 4 tbsp potato stuffing in middle of dosa. Fold over two sides and serve.

Makes six servings