Step 1: Ingredients - What You Need
Â½ cup of boiled green peas (fresh or frozen)(optional)
1 carrot boiled and cubed(optional)
1 inch piece of fresh ginger, peeled and minced
3 green chillis slit lengthwise
2 big onions finely sliced
Â¼ tsp turmeric pwd
2 tbsp oil
1/4 cup water
1 tsp mustard seeds
1 tsp cumin seeds(jeera)
1 tsp urad dal (black gram)
1 tsp chana dal(Bengal gram)
10 curry leaves
let me know, if anyone can add something more ;) and improve the taste!
Step 2: How to Make the Potato Sabji (Vegetable) - This Is Only Start
2 Heat 2 tbsp of oil in a cooking vessel. Add the mustard seeds and let them splutter. Lower heat, add cumin seeds, urad dal, channa dal, curry leaves and fry till light brown, approx 10-15 seconds. The tempering should not burn.
3 Add curry leaves, chopped green chillis and minced ginger. Mix and immediately add the sliced onions.
4 Fry till transparent, add turmeric and salt. Now add the mashed potato lumps, boiled peas and carrots. Mix, sprinkle 3 tbsp of water and let it cook with lid on medium heat for 3 minutes. Turn off heat and adjust salt.
Step 3: Wash and Soak Rice and Dal Together
Pour the batter into a big vessel, cover it with a lid and keep it in a warm place for overnight fermentation. By morning the batter will be doubled, usually. Add half teaspoon of salt to the batter and stir thoroughly and the batter is ready for dosas.
Season the Dosa skillet with a teaspoon of oil and rub it with a cut onion. Onion not only gives nice flavor to dosa, also seasons the skille
Step 4: Butter Process
Step 5: Shape It
Step 6: Cook Another Side - Imp
Step 7: Sprinkle Spicy Dalia Powder
Step 8: Flod It
Step 9: Ingredient for Making Chutney
1/2 cup grated coconut 4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste