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Acorn Squash Masala Dosa

Masala dosa (which is an indian crepe made of a fermented rice-lentil batter and stuffed with a spicy potato masala) must be the most ordered menu item in a south indian restaurant. It goes all the way from small appetizer sized masala dosas to the large table sized masala dosas in some fancy restaurants. This is one item that is a favorite with kids, well, kids of all ages I should say as even the older folks like my mom will always end up ordering this one.

The typical masala dosa can be quite filling, thanks to the potatoes that go inside it. Personally I like the masala dosa, but not the filling part of it as I like to have more of the dosa. In the quicknhealthy kitchen we put potato under the starch or carb category, and not so much under vegetables. We like to substitute potato with other less starchy vegetables, this way we can enjoy eating more dosas too :-). 


Ingredients:
  • Acorn squash - 1 small 
  • Red onion - 1 medium
  • Fresh ginger - 1 inch spear
  • Green chillies - 3-4
  • Curry leaves
  • Turmeric powder - 1/2 tsp 
  • Sea salt - as per taste
  • Virgin coconut oil - 2 Tbs 
  • Mustard seeds - 1 tsp
  • Dosa batter - 2 cups (or as needed) **

Directions:
  • Peel and remove core from the acorn squash. Dice into 1/2 inch pieces. 
  • Chop onion, green chillies and ginger.
  • Heat coconut oil and add mustard seeds. When the pop, add curry leaves, chopped onion, green chillies and ginger.
  • When onion is slightly pink add chopped acorn squash and reduce heat to low-medium and cook covered.
  • In about 10-12 minutes, squash will be soft and cooked pretty well. Add salt and turmeric powder and continue cooking till squash is well done. 
  • Check salt level and remove from flame. 
  • Make dosa as you usually do, just before removing from the pan, scoop some prepared squash masala on the dosa, fold and serve. 
  • Can be served just as is or with coconut chutney.
  • Enjoy!

For dosa batter refer to my recipes below:

Coconut chutney: 
  • Shredded coconut - 1 cup (fresh or dehydrated)
  • Green chilly - 2-3 
  • Fresh ginger root  - 1 inch piece (peeled and diced)
  • Sea salt - as per taste.
  • Red pearl onion - 2-3 (optional)
  • Grind everything using a blender, adding 1/2 - 1 cup of filtered water. 
  • Garnish with curry leaves and optionally with a tempering of mustard seeds popped in coconut oil. 

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