Classic Dosa with Spicy Potato Filling
Ingredients:
- 1 cup of rice.
- 1/4 cup of split urad dal (black gram).
- 1/2 teaspoon of fenugreek seeds.
- Salt to taste.
- 2 tablespoons of oil.
- 2 medium potatoes, boiled and mashed.
- 1 teaspoon of mustard seeds.
- 1 onion, finely chopped.
- 1 green chili, finely chopped.
- Coriander leaves for garnish.
Kitchen Tools Needed:
- Blender.
- Non-stick skillet.
- Spatula.
- Mixing bowl.
Method of making:
Soak the rice, urad dal, and fenugreek seeds in water for 4-6 hours or overnight.Drain the soaked ingredients and blend them with some water until smooth to make a batter.
Ferment the batter for 8-12 hours until it becomes slightly bubbly and increases in volume.
In a pan, heat oil and add mustard seeds. Once they crackle, add chopped onion and green chili and sauté until soft.
Add the mashed potatoes, salt, and mix well to create the filling. Garnish with chopped coriander leaves and set aside.
Heat a non-stick skillet and pour a ladle of the dosa batter, spreading it in a circular motion.
Drizzle a little oil around the edges and cook until the dosa turns golden brown.
Place a portion of the potato filling in the center and fold; serve hot with chutney or sambar.
Macros:
- Total Calories: 462kcal
- Carbs: 60g
- Proteins: 12g
- Fats: 18g