1 1/2 Pound(s) potato, russet
2 Tablespoon(s) oil, peanut
3 dried chili de arbol
2 Tablespoon(s) minced ginger
2 fresh chili, serrano
1 Tablespoon(s) dried white urad dal
1 Tablespoon(s) dried yellow split chickpeas
1 1/2 Teaspoon(s) black mustard seeds
1 Teaspoon(s) cumin seeds
1 Teaspoon(s) ground fenugreek seeds
1/8 Teaspoon(s) ground asafoetida
2 Tablespoon(s) dried curry leaves
1/2 Teaspoon(s) ground turmeric
1 Teaspoon(s) salt
1 Cup(s) finely chopped cilantro
3 Tablespoon(s) fresh lemon juice
1. Prepare the 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 the oil in a large nonstick wok or saucepan over medium-high heat, add the red chilie peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the 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 starting with step 3. As you make each dosa, place about a half cup fillin in the center of the softer (white) side, then serve open-faced, folded in half, or shaped into a cone.
Saada Dosa (
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2 Cup(s) long-grain rice, white
2/3 Cup(s) dried white urad dal
1/2 Teaspoon(s) fenugreek seeds
1/2 Cup(s) water
1/2 Teaspoon(s) salt
3 Tablespoon(s) ghee
1. Place the rice in one bowl and the dal and fenugreek seeds in another. Soak both overnight in water to cover by about 2 inches. Drain and grind each one separately in a blender (not a food processor), blending to make a smooth and semi-thick batter, adding up to 1/4 cup water to each mixture, as needed.
2. In a large bowl, mix both the batters together and add the salt. Cover and place in a warm, dry spot to ferment until fluffy and full of tiny bubbles, at least 24 hours. Mix in up to 2/3/ cup water--just enough to make a semi-thick batter of pouring consistency-- then whip with a fork to make it fluffier.
3. T make the dosa, heat a large cast-iron tava or a nonstick griddle or skillet over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil. Using a metal soup ladle, pour about 1/2 cup of batter onto the hot tava and spread it evenly into a 6 to 7 inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle.
4. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. Repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform it into a stuffed south indian crepe.