INGREDIENTS:
Potatoes - 400 grams (6-7 medium sized)Peas - 1 small bowl(peeled)
Oil - 2 tbsp
Rie - 1 tsp
Turmeric powder - 1/4 tsp
Coriander(dhaniya) powder - 1 tsp
Green chillies - 2 to 3 (finely chopped)
Ginger - 1 1/2 inch long piece(grated)
Salt - add to taste (3/4 tsp)
Amchur(mango) powder - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Green coriander - 2 tbsp(finely chopped)
PREPARATION OF BATTER:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds
Please refer idly recipe for making batter
PREPARATION OF MASALA:
Heat oil in a frying pan(kadhai), put Rie in hot oil and roast.
Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes.
Add peas and 2 tbsp water then cover the pan and cook till peas turn soft.
Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes.
Turn off the gas then mix coriander to the fried spices.
Spices required for Dosa are ready.
If you want to put in onion then finely chop 1-2 onions, ginger, green chillies.
Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.
Heat a non-stick pan or a heavy flat pan(tawa) to make Dosa, when the
pan is sufficiently heated keep a medium flame.
Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen).
Pour a big spoon full of BATTER in the middle of the pan, move the spoon in round circles(REFER DOSA RECIPE PICTURES) as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan.
Pour little oil with the spoon all around the Dosa.
Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of MASALA on the Dosa and spread it all over.
Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate.
For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa.
All Dosas are to be made in this same manner. Serve hot Dosas with Sambar and Coconut Chutney and eat.
Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes.
Add peas and 2 tbsp water then cover the pan and cook till peas turn soft.
Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes.
Turn off the gas then mix coriander to the fried spices.
Spices required for Dosa are ready.
If you want to put in onion then finely chop 1-2 onions, ginger, green chillies.
Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.
PREPARATION OF DOSA:
Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen).
Pour a big spoon full of BATTER in the middle of the pan, move the spoon in round circles(REFER DOSA RECIPE PICTURES) as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan.
Pour little oil with the spoon all around the Dosa.
Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of MASALA on the Dosa and spread it all over.
Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate.
For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa.
All Dosas are to be made in this same manner. Serve hot Dosas with Sambar and Coconut Chutney and eat.
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