Cabbage, Aloo Masala dosa with chat masala Flavor

Masala dosa is one of the most favorite breakfast in South India. Of course it's my favorite breakfast too. Normally what we make for masala dosa stuffing is a potato curry. But now a days there are many varieties of stuffing's we are using to give a twist to traditional masala dosa.
                                                    Normally i make aloo and cabbage curry with garam masala for roties. Yestarday  i made this curry with chat masala that gives a different taste to the curry. when i had this curry with my dosas i liked the combination. That time i got this idea of making this curry as a filling for dosas. Today morning again i made this curry and used as masala dosa stuffing. So that this cabbage and aloo masal dosa with chat masala was born.
Let's check the recipe.
INGREDIENTS:--

• Dosa batter
• Cabbage -- 2 cups chopped
• Potato  --- 3 medium cut in to cubes
• Ginger  -- 1/2 inch piece chopped
• Salt to taste
• Red chilli powder -- 1/4 tea sp
• Turmeric powder  -- a pinch
• Chat masala  -- 1/2 tea sp
• Oil -- 1 tab sp and for making dosas
• Mustard seeds  --- 1/2 tea sp
• Urad dal   --- 1 tea sp
• Cumin seeds  -- 1/2 tea sp
• Curry leaves  few

METHOD:---
1. Heat oil in a pan add mustrd seeds let them popup then add urad dal, cumin seeds, curry leaves let them also popup then add potato cubes sprinkle little salt and water cover and cook in a very low heat till potatoes are half cooked.
2. Add chopped cabbage, turmeric powder and salt to taste give good stir and sprinkle some more water cover and cook in a very low heat for 8 minutes, stir in between.
3. After ten minutes open the lid and mix well, check if the vegetables are cooked or not, if not sprinkle some more water again cover and cook for 5 minutes more.
4. Open the lid add red chili powder, chat masala mix well and remove from heat.
5. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
6. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.
7. Keep two tab sp of cabbage potato curry in middle of the dosa mash little with help of the back side of the spoon and spread  the curry all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve crisp and masala filled dosa with coconut chutney or any other chutney you like

Source:plantain leaf(Andhra Recipes)