Serves 4
200 g/7 oz rice, washed
65 g/2 1/2 oz urid dal, washed
1 tsp salt
About 175 ml/6 fl oz water
A little oil for frying
200 g/7 oz rice, washed
65 g/2 1/2 oz urid dal, washed
1 tsp salt
About 175 ml/6 fl oz water
A little oil for frying
Filling
4 tbsp oil
1/2 tsp mustard seeds
1 tbsp channa dal
1/3 tsp asafoetida
2 tbsp cashew nuts, chopped (optional)
8-10 curry leaves
2cm/ 3/4 in ginger, grated
3-4 green chillies, chopped
1 large onion, finely sliced
450 g/1 lb potatoes, peeled and diced into 5 mm/1/4 in cubes and then boiled
1/2 tsp ground turmeric
1 tsp salt
120 ml/4 fl oz water
4 tbsp oil
1/2 tsp mustard seeds
1 tbsp channa dal
1/3 tsp asafoetida
2 tbsp cashew nuts, chopped (optional)
8-10 curry leaves
2cm/ 3/4 in ginger, grated
3-4 green chillies, chopped
1 large onion, finely sliced
450 g/1 lb potatoes, peeled and diced into 5 mm/1/4 in cubes and then boiled
1/2 tsp ground turmeric
1 tsp salt
120 ml/4 fl oz water
1 Soak the rice and urid dal separately in plenty of water and put aside for 6-8 hours. Drain.
2 In a liquidizer or food processor blend the rice and dal separately to a fine paste. During the blending add a little water, if required.
3 Mix the two pastes together, add the salt and beat for 1-2 manures.
4 Cover and keep aside in a warm place overnight to let it ferment.
5 Next morning give the mixture a good stir and add enough water to make a thin pouring consistency
6 To make the filling, heat 4 tbsp oil in a saucepan over a medium high heat, add the mustard seeds, channa dal, asafoetida, cashew nuts, curry leaves, ginger and green chillies and let them sizzle for 6-8 seconds.
7 Add the onion and fry until transparent.
8 Add the potatoes, turmeric and salt and mix with the other spices Add the water, bring to the boil, cover and simmer over a medium heat for about 10 minutes until well mixed and all the water has evapor- ated. Put aside.
9 To make the pancakes, heat a non-stick frying pan over a medium heat and brush with a little oil. Pour in a ladleful of the mixture and spread it like a pancake. Put a little more oil around the edges and a little on top. Cook for a couple of minutes until lightly golden. Turn the dosa and cook for a further couple of minutes.
10 Put on a plate, place a heaped tbsp of the hot filling on one end of the dosa, fold in half and serve hot with Coconut chutney and Lentils with vegetables Il. (It can also be folded to make a triangle.)
Opposite above lentil cakes in yoghurt/ Dahi vada
Left fried potato cakes/ aloo tikka
Left fried potato cakes/ aloo tikka
