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| Aaloo Dossa |
Recipe of Aaloo Dossa:
Ingredients
Basmati rice 100 gm
Red lentils 100 gm
Salt to taste
Ghee 2 – 3 tbsp
Ingredients for stuffing
Potatoes boiled 2
Onion seeds ½ tsp
Mustard seeds ½ tsp
Crushed red pepper 1 tbsp
Fresh coconut 50 gm
Coriander leaves 1 tbsp
Green chilies chopped 2
Water as required
Method
• Wash 100 gm rice and 100 gm red lentils. Soak for 1 hour, now remove water. Blend soaked lentils and rice with 6 tbsp fresh water.
• Remove blended mixture in a bowl.
• Add a little salt, mix well. Cover with napkin and keep it in room temperature for 12 hours.
• Now mix the mixture very well once again.
• Grease a frying pan with a little oil, add a spoonful of mixture and spread till corners.
• Cook each Dossa for 3 – 4 minutes.
• Now stuff with potato filling. Fold and serve.
Method for Filling
• Blend 50 gm desiccated coconut with ¼ cup water.
• Now put coconut mixture in a wok with 2 boiled potatoes, ½ tsp onion seeds, 1 tbsp crushed red pepper, 50 gm fresh coconut, 1 tbsp coriander leaves and 2 chopped green chilies. Mix for 2 – 3 minutes.
• Add ¼ cup water and cook for 4 – 5 minutes. Mix well and make a filling of medium consistency.
Ingredients for stuffing
Potatoes boiled 2
Onion seeds ½ tsp
Mustard seeds ½ tsp
Crushed red pepper 1 tbsp
Fresh coconut 50 gm
Coriander leaves 1 tbsp
Green chilies chopped 2
Water as required
Method
• Wash 100 gm rice and 100 gm red lentils. Soak for 1 hour, now remove water. Blend soaked lentils and rice with 6 tbsp fresh water.
• Remove blended mixture in a bowl.
• Add a little salt, mix well. Cover with napkin and keep it in room temperature for 12 hours.
• Now mix the mixture very well once again.
• Grease a frying pan with a little oil, add a spoonful of mixture and spread till corners.
• Cook each Dossa for 3 – 4 minutes.
• Now stuff with potato filling. Fold and serve.
Method for Filling
• Blend 50 gm desiccated coconut with ¼ cup water.
• Now put coconut mixture in a wok with 2 boiled potatoes, ½ tsp onion seeds, 1 tbsp crushed red pepper, 50 gm fresh coconut, 1 tbsp coriander leaves and 2 chopped green chilies. Mix for 2 – 3 minutes.
• Add ¼ cup water and cook for 4 – 5 minutes. Mix well and make a filling of medium consistency.
