Prakash K. Sivanathan, Niranjala M. Ellawala

Masala Thosai

Name: Masala Thosai
Yield: Makes 12
Cuisine: Sri Lankan
Ingredients: 1 medium onion, finely sliced; 1 tsp salt; ½ tsp ground turmeric; 1 tsp mustard seeds; 300 g (10½ oz) potatoes; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; 1 tsp butter or ghee; 2 green chillies, finely chopped with seeds in; 2 tbsp oil; 50 g (1¾ oz/¼ cup) chana dal (split chick peas); 7 fresh curry leaves; 1 x Thosai

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

50 g (1¾ oz/¼ cup) chana dal (split chick peas)
300</

Asia
Sri Lanka
Vegetarian
Gluten-free
Breakfast

Method

Make the masala

Wash the chana dal and then put it in a bowl, cover with water and soak for 10 minutes.

Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and gently mash them, leaving plenty of small chunks.

Heat the oil in a medium frying pan (