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Ingredients needed :
For the dosa:
Black gram (urad dal) (1 cup)
Split chickpeas (chana dal) (1/2 cup)
Rice (4 cups)
Flattened rice (poha) (1 cup)
Cooked rice ( 3/4 cup)
Oil (as intended)
Salt (to taste)
For The Potato curry :
Potatoes (aloo) (medium-sized, 3)
Onion, finely chopped (2)
Green peas (matar), fresh or frozen(optional)
Green chillies (hari mirch), slit vertically (2)
Mustard (sarson) (1/4 tsp)
Black gram (urad dal) (1/2 tsp)
Oil (1 tbsp)
Turmeric Powder ( 1/4 tsp)
Curry leaves , chopped (4 to 6)
Coriander leaves , finely chopped (2 tbsp)
For the potato curry
Wash the potatoes and transfer them to a pressure cooker, filling water up to 1-inch above the level of the potatoes.
On a high flame, let the potatoes cook for 4-5 whistles.
Peel the potatoes, mash them coarsely and keep aside.
Heat 2 tbsp oil in a kadhai or cooking pot on a high flame till it starts to give off smoke. Add the mustard seeds and when it begins to crackle, add the urad dal and keep frying till the dal turns golden brown.
Add onion, green chillies and curry leaves and saute till the onion turns golden brown.
Next, add the green peas and turmeric powder. Cook for another 1 or 2 minutes.
Add the mashed potatoes, salt and mix till the potato mash is evenly coated with the masala.
Turn off the flame and garnish with coriander leaves.
For the Dosa
Wash and soak black gram (urad dal), split chickpeas (chana dal) and rice together in water for 2 hrs.
Grind the soaked ingredients to a smooth paste. Next, add the cooked rice to this paste and grind again till the batter becomes smooth and of pouring consistency.
Transfer to a bowl, cover and allow it to ferment overnight.
In the morning, add salt and mix thoroughly.
To prepare the dosas, heat the dosa tawa or pan on a medium flame, sprinkle a few drops of oil on it and gently wipe it off with a moist cloth.
Pour a small bowl full of batter at the centre of the pan and gently but briskly, spread it out using clockwise circular motions with the help of a ladle or the bottom of the katori.
Smear red chutney over it and sprinkle around half-a-tsp of oil around the edges. Allow it to cook for a minute.
As the edges of the dosa start to curl up, plop a tbsp of the potato masala at the centre of the chutney-smeared dosa.
Fold the dosa from both sides using a spatula or cooking spoon and transfer to a serving plate.
Serve hot with some more red chutney, and sambar on the side.