Sunday, June 30, 2019

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast .

Tuppa Dosa /Ghee Roast Dosa topped with Spicy Potato Ghee Roast 
  •  Urad Dhal -1 Cup 
  • Dosa Rice-1/2 Cup
  • Maida-4 tbsp
  •  Sugar-1 tsp 
  • Salt to taste  
  • Ghee as required to roast dosa 

Wash n soak urid dhal n Dosa rice for 5 to 6 hrs n grind it to a fine paste n ferment overnight ..  
Next morning soak maida in little water for 20 mts n discard the water n mix soaked maida to the fermented  batter ., mix well .Add salt and sugar .Mix it 

Heat the Dosa tawa ,smear ghee n  spread the batter a little thicker n dont spread too  much .. roast on both sides till crisp adding ghee at the edges. 

Note : The batter has to be little thicker than the regular dosa batter .

Potato Ghee Roast 

  • Potatoes - 3 medium 
  • Byadagi chilles/Kashmiri chilles - 12 to 14  
  • Coriander seeds-2 tsp 
  • Cumin seeds-1/2 tsp
  • Methi Seeds -1/4 th tsp 
  • Pepper Corns - 6 
  •   Garlic cloves-12 to 14   
  • Tamarind -Marble size 
  • Turmeric powder -1/4 th tsp 
  • Ghee- 3 tblsp, 1 tblsp to roast the cooked potato pieces 
  • Curry Leaves -2 sprigs 
  • Salt to taste .

Wash potatoes n pressure cook them , just till soft as over cooked wont taste good . Cool , peel the skin n chop into bite-able  bigger chunks .  

In a kadai , add 1 tblsp ghee n add in the cooked chopped potatoes n roast on sim flame till slight crisp ... keep aside . 

In a pan add about 2 tsp ghee n  roast dry red chilly ,  coriander seeds, cumin seeds ,Methi seeds , Pepper corns  for few seconds till it changes color on sim flame , cool  n grind it 
along with garlic flakes n tamarind to a very fine paste . 

In a kadai add the remaining 2 tblsp  Ghee n add curry leaves n roast till aroma oozes . Add  the ground masala  paste n fry till the raw smell goes  n the ghee leaves the edges . Add turmeric powder, salt n ghee roasted boiled potatoes , add  a little water n cook covered till the masala thickens .

Note : Adjust the spice n adding more ghee enhances the taste . 

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