| Ingredients: 1 1/2 Pound(s) potato, russet 2 to 4 whole chili, red 2 Tablespoon(s) minced fresh ginger root 1 to 3 (seeded and minced) chili, serrano 1 Tablespoon(s) dried white urad dal 1 Tablespoon(s) dried yellow split chickpeas channa dal 1 1/2 Teaspoon(s) black mustard seeds 1 Teaspoon(s) cumin seeds 1 Teaspoon(s) fenugreek seeds 1/8 Tablespoon(s) asafoetida 2 Tablespoon(s) dried curry leaves 1/2 Teaspoon(s) turmeric 1 Cup(s) finely chopped (inclu. stems) cilantro 2 Tablespoon(s) or more lemon juice |
Directions:
1. Prepare dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash. 2. Heat ghee in a large nonstick wok or saucepan over medium high heat, add the red chile peppers and ginger and cook, stirring, until golden, 1 minute. Reduce heat to medium and add the green chile peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute. 3. Add the potatoes and cook, stirring lightly,over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors. 4. Cook as per the directions for Basic South Indian Rice and Bean Crepes (1000 Indian Recipes, p. 607), starting with Step 3. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. |