If you want to take your thosai up a notch up, then preparing a potato masala as a filling is a perfect way to go.

Ingredients

• 2 medium sized potatoes
• ¾ cup frozen green peas
• 2 medium red onions (1 finely chopped and 1 cut into rings)
• 2-3 whole dry chilis
• ½ tsp mustard
• 1 tsp urad dhal
• 1 tsp channa dhal
• 2-3 green chilis chopped
• Few curry leaflets finely chopped (optional)
• Small piece ginger cut into thin strips (optional)
• ½ tsp tamarind paste (optional)
• ¼ tsp turmeric powder
• 2 tsp Oil for tempering (for a richer taste, you may use ghee instead of oil)

Method

Boil the potatoes. Peel and cut into small pieces. Heat oil and fry mustard seeds, dhals, dried red chili, and curry leaf. Add the chopped onion and green chili (reserve the onion rings for later). Fry till the dhals are reddish in colour. Add ginger if using. Add the potato and the peas. Add turmeric. Mix well. Remove from fire and top with the onion rings.

Make thosai using the recipe given previously. When the thosai is cooked, add a ladle or two of the potato masala in the middle and fold over. Cook for a minute or so, add more ghee/oil if desired and flip over. Cook till crisp. Remove and serve hot with sambar and coconut chutney.