potato dosa:
Potato (2)
Onion (1)
Carrot (optional) (2 or 3)
jeera (1 teaspoon)
Sooji (1/2 cup)
rice flour (1/4 cup)
Beasan ( 3-4 table spoonful). This acts not only additional binding agent , but also helps getting that golden color in the dosa
ginger (optional) (1 teaspoon)
green chillies (to taste)
Salt (to taste)
Cilantro (Corriander) leaves (1/4 cup). Curry Leaves (2-3 sprigs)
Sour Buttermilk (1 cup)
Method:
Grate the potato, onion, carrots.
Chop the green chillies; grate the ginger.
Place all the flours, grated vegetables, chillies, corriander, jeera, cilantro, curry leaves in a bowl. Mix them thorougly to incorporate all the ingredients
Add the butter milk and mix again.
Following this, add water with caution to get the batter to thick dosa consistency. The batter should be thicker than regular idli batter and thinner than the regular dosa batter.
keep it aside for 30 minutes.
Pour the dosa over non-stick pan and fry it with oil.
Potato (2)
Onion (1)
Carrot (optional) (2 or 3)
jeera (1 teaspoon)
Sooji (1/2 cup)
rice flour (1/4 cup)
Beasan ( 3-4 table spoonful). This acts not only additional binding agent , but also helps getting that golden color in the dosa
ginger (optional) (1 teaspoon)
green chillies (to taste)
Salt (to taste)
Cilantro (Corriander) leaves (1/4 cup). Curry Leaves (2-3 sprigs)
Sour Buttermilk (1 cup)
Method:
Grate the potato, onion, carrots.
Chop the green chillies; grate the ginger.
Place all the flours, grated vegetables, chillies, corriander, jeera, cilantro, curry leaves in a bowl. Mix them thorougly to incorporate all the ingredients
Add the butter milk and mix again.
Following this, add water with caution to get the batter to thick dosa consistency. The batter should be thicker than regular idli batter and thinner than the regular dosa batter.
keep it aside for 30 minutes.
Pour the dosa over non-stick pan and fry it with oil.
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