Masala Uthappam...a dosa from Khaogallis of Mumbai!!

I am sure you all know about my love for dosas from my previous posts. Its been a long time I have posted any dosa recipe in my blog not because I wasn't making them but somehow I ended up getting tempted to eat them all instead of taking out time to take snaps. When I made this masala uthappam I thought of sharing this simple yet tasty dish so that you can also enjoy this twist to the regular uthappam. While you might be aware of various kinds of toppings for uthappam such as, onions, tomatoes, carrots, bell peppers, mushrooms, cheese, coriander or a combination of vegetables but this one is unique.
I have already mentioned about various varieties of dosa available in khaogallis (street food joints) of Mumbai in my earlier Pavbhaji Dosa post,if you have not seen it please have a look at this post.
Coming to the masala uthappam, neither the name of this dosa nor the ingredients used in this dosa are fancy enough to attract anyone but the process of making this simple uthappam really caught my attention, when I saw a dosa vendor making it.Though it is quite common to use potato masala in dosa(which is popularly called as masala dosa),the idea of smearing a similar kind of potato masala on the uthappam and frying it on both sides was interesting so I tried one of them from the vendor. Though it tastes like our humble Masala dosa I absolutely loved the taste of roasted alu masala in each and every bite. The addition of chat masala/garam masala gives a special chatpata touch and is completely optional to use it in the recipe.
Warning:I would like to warn you once again that this dosa tastes similar to masala dosa but in a new avatar of uthappam which looks pretty and colorful especially to interest kids and also to impress your guests.
Masala Uthappam Recipe:
(serves 2)

Ingredients:
3-4 cups Regular Dosa batter or Atukula Dosa batter
Masala Aloo Palya(recipe follows)
1/3 cup finely chopped Coriander
a pinch of cooking soda
Oil and Ghee to roast

for masala aloo:
2 boiled Potatoes
1 medium Capsicum,finely chopped
1 medium Onion,finely chopped
3-4 Green chillies,finely chopped
1/8 tsp Turmeric powder
1/4tsp Chat masala or Garam masala (for chatpata flavor,optional)
1 tsp lemon juice or 1/4 tsp Amchur powder
1/2 tsp Cumin seeds
1/4 tsp Mustard seeds
1 tbsp Oil
Salt to taste
Method:
for masala Aloo palya:

• Pressure cook potatoes and remove the peel and mash it roughly.It should not be like a paste nor chunky.
• Heat oil in a kadai and crackle mustard seeds and cumin seeds.Add finely chopped green chillies and onions and fry them until they are translucent.
• Add finely chopped capsicum to it and fry well.
• Add chat masala/garam masala(if using),turmeric powder and enough salt and for half a minute.
• Add mashed aloo and mix well and mash if you get see any chunky potatoes,this helps in spreading the mixture easily on uthappam.
• Add lemon juice/amchur powder and mix well.Cool the mixture.

to make masala uthappam:

• The dosa batter should be at room temperature.Mix in a pinch of cooking soda and mix well.
• Pour the batter(do not spread) of 7 inch size on a hot tawa and pour oil/ghee from the sides and cover with a lid and cook it on medium flame for a minute and remove the lid.
• Apply 3-4 tbsp of potato mixture all over the dosa(leaving an inch from sides) using the flat ladle and sprinkle the chopped coriander generously and pour a tsp of oil/ghee over the mixture.
• Increase the flame to high and cook until you can see the golden brown crust formation.
• Now turn the dosa to the other side and fry for a minute.

Serve it hot right out from the pan with coconut chutney and sambar.If you want you can sprinkle milagai podi or kaarapodi over the hot uthappams before serving.

Notes:

1. You can even add grated carrots or mashed boiled fresh/frozen green peas to the masala aloo palya for a colorful dosa.
2. You can use your regular dosa batter to make this or follow any of the batter recipes which I mentioned.These batters which I mentioned makes your uthappam thick,crisp and soft at the same time.
3. Addition of chat masala/garam masala is optional but gives a nice chatpata flavor to dosa and also the touch of Mumbai street food to it.
4. Do not make aloo palya in the traditional south Indian style with the addition of chana dal and urad dal,a bite into them while eating uthappam will not taste nice.But you can use it if you have it in hand,no Hard rules!!
5. For a Vegan version use only oil and avoid ghee in the recipe.