Masala Dosa with Peanut Chutney and Boiled Eggs

Ingredients

For the dosa

• 3–4 cups idli-dosa batter (I used Noice idli-dosa batter)
• Oil or ghee, as needed for cooking

For the aloo filling

• 3 medium potatoes, boiled and lightly mashed
• 1–2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds, optional
• 1 small onion, thinly sliced
• 1–2 green chillies, chopped
• 8–10 curry leaves
• 1/2 tsp turmeric powder
• Salt, to taste
• 2–3 tbsp water, if needed
• Fresh coriander, chopped, optional

For the peanut chutney

• 1/2 cup peanuts, roasted
• 1–2 dried red chillies or green chillies
• 1 small garlic clove
• Salt, to taste
• Water, as needed for blending

Optional tempering for the chutney

• 1 tsp oil
• 1/2 tsp mustard seeds
• A few curry leaves
• 1 dried red chilli

To serve

• 4 boiled eggs

Method

1. Make the aloo filling

Heat oil in a pan. Add mustard seeds and let them crackle, then add cumin seeds if using. Add the sliced onion, green chillies, and curry leaves, and sauté until the onion softens. Add turmeric and mix well. Add the boiled potatoes and salt, and mix until everything is well combined. Sprinkle in a little water if the mixture feels too dry. Cook for another 2–3 minutes, then finish with chopped coriander if using. Set aside.

2. Make the peanut chutney

Add the roasted peanuts, chillies, garlic, salt, and a little water to a mixer jar. Blend until smooth, adding more water as needed to reach your preferred consistency. For a quick tempering, heat oil and add mustard seeds, curry leaves, and a red chilli, then pour it over the chutney.

3. Make the dosa

Heat a dosa tawa or flat pan well. Once hot, pour a ladleful of batter in the centre and spread it outward in a circular motion. Drizzle a little oil or ghee around the edges. Cook on medium heat until the dosa turns golden and crisp underneath. Place some aloo filling in the centre or on one side, fold the dosa, and remove from the pan. Repeat with the remaining batter.

Serving

Serve the dosa hot with peanut chutney on the side and boiled eggs for extra protein. Add the aloo masala just before folding so the dosa stays crisp.

Tips

• A well-heated pan makes all the difference when using ready batter.
• If the batter feels too thick, add a splash of water and mix gently before making the dosa.
• Spread the dosa quickly once the batter hits the pan for a thinner, crispier result.
• Since the chutney doesn’t use tamarind, the peanut flavour stays more direct, creamy, and nutty.
• The boiled eggs make this a more filling breakfast or brunch.