Open Butter Masala Dosa| Multi-Purpose Potato Curry

The husband and I are big-time fans of the Open Butter Masala Dosa that is commonly served in restaurants across Bangalore. We especially love the one from Vasudev Adigas.

For the uninitiated, no, an Open Butter Masala Dosa is not the same as an unfolded Masala Dosa! The two things are so totally different! An Open Butter Masala Dosa is a delicious, thick dosa doused with a yummy coconut podi, served with a couple of spoonfuls of beautiful potato curry, topped with a generous pat of fresh butter, some fresh grated coconut and carrot. What’s to not love?!

The husband introduced me to Open Butter Masala Dosa when we were newly married, and I had just moved to Bangalore. The first time I tried it out, I realised that the Thengai Podi (coconut & lentil powder) that my mom makes would be just right to make these dosas. I began experimenting at home and, over time, perfected the art of making Adigas’-style Open Butter Masala Dosa, if I can say so myself.

The days when I plan to make these dosas, I make a big batch of potato curry – I’ll call it my Multi-Purpose Potato Curry – and refrigerate any leftovers. The curry tastes absolutely fab the next day, I think, and can be used in multiple ways. I’ll outline a few favourite ways of ours to use up this Multi-Purpose Potato Curry, at the end of this post.

First, though, I’ll tell you how to make this curry and the Open Butter Masala Dosa.

How to make Multi-Purpose Potato Curry

Ingredients for the potato curry (makes 15-18 Open Butter Masala Dosas):

1. 6 medium-sized potatoes
2. 2 medium-sized onions
3. 1/4 cup shelled fresh green peas
4. A 1-inch piece of ginger
5. 4 green chillies
6. Salt, to taste
7. A dash of red chilli powder
8. 1/2 teaspoon turmeric powder
9. Juice of 1 lemon, or to taste
10. 1 tablespoon oil
11. 1 teaspoon mustard
12. 2 pinches of asafoetida
13. A few stalks of fresh coriander

Method:

1. Wash the potatoes well, and chop each one into half. Pressure cook potatoes with just enough water to cover them, for 4 whistles. When the pressure reduces completely, open cooker and allow potatoes to cool down fully. Peel and mash them. Keep aside.

2. Slit green chillies length-wise. Chop onions and coriander finely. Peel ginger and grate it finely. Keep aside.

3. Heat oil in a pan. Add mustard and allow it to pop. Add asafoetida and let it stay in for a couple of seconds.

4. Add chopped onions, peas and ginger to the pan. Cook on medium heat till onions begin to brown.

5. Now, add mashed potatoes, green chillies, salt to taste, red chilli powder, turmeric powder and 1 cup water. Mix well. Cook on medium flame for a couple of minutes, adding a, little more water if needed. Ensure that all ingredients are well incorporated together. The mixture should not be too thick, but not too watery either. Adjust seasonings, if needed. Switch off gas.

6. Add lemon juice and chopped coriander. Mix well.

Notes:

1. Skip the lemon juice if you want to, but I wouldn’t personally suggest that. The lemon juice adds a whole lot of flavour to the potato curry, and my family likes it that way.
2. Steamed carrot pieces and curry leaves are a couple of things that are commonly added to the potato curry. You can even add other steamed veggies like beans and sweet corn, for a more interesting version of the curry. I usually avoid these additions, and like to keep the potato curry basic and simple.

How to make Open Butter Masala Dosa

Ingredients:

1. Dosa batter, as needed
2. Multi-purpose potato curry (recipe above), as needed
3. Thengai podi, as needed
4. Grated carrot (medium thick), as needed
5. Salted butter, as needed
6. Finely chopped coriander, as needed
7. Oil, as needed to cook the dosas

Method:

1. Get a dosa pan nice and hot, till droplets of water dance on it. Then, lower the flame to medium.
2. Pour a ladle and a half of dosa batter in the centre of the pan. Spread it out just a bit – you should make a slightly thick dosa, and not a very thin one.
3. Spread a little oil around the dosa. Cover the dosa with a plate, and cook on medium flame till slightly crisp and brown on the underside. Make sure the dosa doesn’t get burnt.
4. Flip over to the other side. Cook the dosa on the other side till it begins to brown.
5. Transfer the cooked dosa to a serving plate – the crisp, brown side down. Spread a generous amount of thengai podi evenly over the dosa, 2-3 tablespoons. Place some multi-purpose potato curry in the centre of the dosa. Top the potato curry with some grated carrot and finely chopped coriander. Place a pat of butter on the side of the potato curry. Serve the Open Butter Masala Dosa immediately.
6. Prepare all the Open Butter Masala Dosas in a similar fashion.

Notes:

1. I use home-made dosa batter to make Open Butter Masala Dosas. For best results, use fresh, well-fermented batter that is not too sour.
2. I prefer using salted Amul butter in this dosa. You can use unsalted butter instead, if you please.
3. Click here for the thengai podi recipe, Amma‘s way.
4. The dosa batter should neither be too thick nor too watery, for best results.

How to use leftover Multi-Purpose Potato Curry

1. This leftover curry tastes lovely with piping hot rasam and rice, or with curd rice.
2. The curry can be used to make Masala Dosa, too.
3. Leftover curry can be used in sandwiches as well. Here’s how to make the sandwiches – a) Spread some spicy green chutney (recipe here) on two slices of bread. b) Place a generous amount of the potato curry on one slice of bread. c) Squeeze some tomato ketchup on top of the potato curry. d) Spread some grated cheese (optional) over the tomato ketchup. e) Close with the other slice of bread. f) Toast both sides of the sandwich on a hot dosa pan, using a little butter. Serve hot.
4. Any leftover potato curry can be used to make Aloo Frankie. Go here for the detailed recipe.

Did you like the recipe? Do tell me, in your comments!

I hope you will try out this Open Butter Masala Dosa too, and that you will love it as much as we do!

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I’m sending this post to Fiesta Friday, co-hosted this week by Ginger @ Ginger & Bread and Juliana @ Foodie On Board.