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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