Tuesday, July 26, 2011
Cooking Time Required: 15-20 mins
Cost of Preparation: 40-50 rupees
For the dosa batter: Rice ( 2 cups ), urad dal ( split and dehusked, 1 cup ), methi ( 1 tsp ), salt to taste.
For the Alu masala: Boiled Potatoes ( 2 large ), onion ( 1 large ), green peas ( 1/2
cup), carrot pieces ( 1/2 cup ), tomato ( 1 snmall , optional ), garlic flakes ( 3-4
nos ), ginger ( 1/2 inch ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),
kasuri methi powder ( 1 tsp ), oil ( 5 tsp ), green chilli ( 2 nos ), chopped coriander leaves ( 2 tbs ), salt to taste.
Preparation: Soak the rice and urad dal for 5-6 hours. Add the fenugreek seeds and
grind into a smooth paste without adding too much water. Leave overnight.
Chop the onion, green chillis and tomato into small pieces. Peel the potatoes and mash them.
Cooking: Heat the oil in a pan. Add crushed garlic flakes, grated ginger, half of the chopped onion and green chillis. Fry till onion turns translucent. Add green peas, carrot and tomato. Fry till the veggies are cooked.
Add the powdered masalas and the kasuri methi. Fry for 1-2 mins. Add the potato along with salt to taste. Stir and mix throughly. Cook for another 5 mins. Add chopped coriander leaves.
Heat a dosa tawa. Sprinkle a little oil. Rub with a cloth to spread the oil and absorb any excess.
Take 3/4th cup of batter and spread into a thin layer. Drizzle a few drops of oil on
all sides. Add the potato and vegetable mixture in the middle. Sprinkle a little
chopped onion and coriander. Allow to cook.
Fold the dosa and close it. Serve hot.