Out & About
Cooking with Friends
October 8, 2018
MINALS JUMEIRAH SPICE
These fasting Dosa are delicious served hot with potato filling and fresh coconut chutney drizzled on top!
Makes 10-12 Dosa
INGREDIENTS for Dosa:
1/2 cup samo/millet
1/2 cup rajagra flour
1/2 cup buttermilk
salt, ginger, green chillies add to your taste
oil for making dosa
METHOD for Dosa:
Wash and soak the samo for a couple of hours prior.
Drain the water and blend to a smooth paste, adding very little water for blending 2-3 tbsp.
In a bowl, add the blended samo, buttermilk, rajagra flour and stir until all is mixed together.
Add salt, green chillies and ginger.
The mixture should be a slightly runny consistency, same as the usual dosa mix/pancake mix.
Heat a non-stick pan/tava, pour batter and spread in circular motion to make dosa
Drizzle oil on the edges and cook until golden brown on both side. Repeat procedure to make the rest of the Dosa.
INGREDIENTS for potato filling:
3-4 potatoes cut into small cubes
2 tsp cooking oil
2-3 tsp cumin seeds
salt and black pepper to taste
1 tsp garam masala (ground cloves, cinnamon)
red, green, yellow capsicum chopped in small cubes
4-5 green chillies
fresh tomatoes chopped finely
fresh coriander chopped finely
sugar and lemon juice (optional)
METHOD for filling:
Heat oil in a pan and add the cumin, once it sizzles add the potatoes, salt, pepper, garam masala and green chillies.
Just a very little water if needed to cook the potatoes (as it needs to be a dry potato curry)
Once potatoes cooked add the capsicum, tomatoes, coriander and sugar and lemon juice (optional)
Cook for a further 5 minutes.
Leave aside to fill the dosa.
INGREDIENTS Fresh Coconut chutney:
Fresh grated coconut amount as per your taste
2 -3 bowls of fresh plain yogurt
ground roasted cumin powder
green chilles sliced finely
salt to taste
METHOD for coconut chutney:
Place all ingredients in a bowl and mix. Keep refrigerated until ready to serve.
Enjoy the Faraali Dosa by placing individual dosa on a plate and on one half add the potato filling and fold over. Drizzle the coconut chutney on top. Enjoy!
I'm busy working on my blog posts. Watch this space!
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