My grandmother was adept at making different types of dosa. As was the norm in those days, she was using the traditional wet grinding stone (ஆட்டுக்கல்) for making dosa/idly batter! Potato dosa (உருளைக்கிழங்கு தோசை) is one of those dosa recipes. It is soft, tasty and filling. I decided to make potato dosa for a change and happy to share this recipe with you. Please give it a try.
Par boiled rice or idly rice – 1 teacup or 200ml measure
Potatoes – medium sized, 3 no
Salt – to taste
Curds – ¼ teacups or 50ml measure (beaten)
How to prepare the batter: Wash and soak par boiled rice in sufficient water for 4-5 hours. Cook potatoes in a pressure cooker for 6-7 minutes or 7 whistles. Once pressure subsides, peel the skin and keep aside.
Grind soaked rice in a wet grinder with required water till the batter is coarse in consistency; now add the cooked potatoes to the batter and grind till the batter reaches smooth consistency. Transfer the batter to a large mouthed vessel, add the required salt and beaten curds, and blend well. Add water, if required, to make the batter into pouring consistency. You can make dosas immediately; refrigerate the leftover batter and use it make dosas the next day.
|Potato Dosa (உருளைக்கிழங்கு தோசை) served with spicy tomato chutney|
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