Friday 27 May 2016

Potato Dosa (உருளைக்கிழங்கு தோசை)

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.

Potato dosa - Ingredients

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 batter
How to prepare dosas: Heat the tava on medium flame. Once ready, spread the batter evenly on the tava, preferably little thick. Add oil around the dosa and let it to cook for a minute. Turn the dosa over and cook for 30-40 seconds. Remove from the tava and serve hot. Potato dosa goes well with spicy tomato chutney. 

Potato Dosa (உருளைக்கிழங்கு தோசை) served with spicy tomato chutney
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