Peas masala dosa recipe (Green peas masala dosa)

This peas masala dosa idea was given to me by my little co-sister after she had this in a restaurant. She told me to try this giving hints of the ingredients what she saw in the masala and I tried it as she said. When I tried and showed the picture, she was so happy as it was looking the same as she ate in the restaurant. Its so simple and you can try this when peas is in season. I used frozen peas what we get here. I am a dosa fan and in addition to

• Cauliflower masala Dosa
• Classic Masala Dosa
• Special vegetable masala dosa
• Paneer dosa
• Mysore masala dosa

this peas masala dosa also adds on to my masala dosa favorites. Do this for a weekend spl breakfast and your family gonna love you for this.

Green peas masala dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 5 mins    |  Makes: Stuffing enough for 6 dosa

Ingredients

Peas (I used frozen)	1 cup
Onion	1 large
Tomato	2 large
Red chilli powder	1 tsp
Coriander seeds powder	1 & 1/2 tsp
Garam masala (or any masala powder like tandoori, pav bhaji, kitchen king)	1/2 tsp
Ginger garlic paste	1 tsp
Turmeric powder	1/8 tsp
Coriander leaves, chopped	3 tblsp
Sugar	1/2 tsp
Salt	As needed
Dosa batter	As needed

To temper

Oil	2 tblsp
Cinnamon	1 inch piece
Jeera or fennel seeds (Soambu/ saunf)	1 tsp

 

Method

1. Heat a kadai and temper with cinnamon and jeera or fennel seeds. Add finely chopped onions and fry till transparent.

2. Add ginger garlic paste, fry for a minute in medium flame.

3. Add finely chopped tomatoes, followed by red chilli powder, masala powder, turmeric, coriander powder and salt. Fry till everything turns mushy and to a masala.

4. Add the peas, sugar and mix well for a minute in medium flame.

5. Add 1/4 cup water, cook covered for 5 minutes in low flame (or until peas are cooked).

6. Sprinkle water if its too dry and mix well. Add coriander leaves finally.

7. To make dosa (I used my idli dosa batter itself), pour a laddle full of batter and spread evenly. Let it get cooked half way, then place the masala, 2tblsp, in the mid. Fold Slightly in one side as shown below.

8. Again fold the same size in the other two sides to make a triangular shaped dosa. You can fold into two simply as well.

Notes

• Let the consistency of the peas masala be thick, not too runny gravy.
• Cinnamon, fennel, gg paste and masala powders makes it the best flavorful masala. So do not skip it.
• Do not stuff more masala than mentioned.

Serve hot. I had with sambar and red chuteny, you can pair it with coconut chutney or peanut chutney best too.

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