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Wednesday, April 1, 2020


Aaloo Dosa

250g cream of wheat
12 cups water
Pinch of salt
2 tsp sour milk
2tsp bicarb. of soda

4 potatoes
2 green chilies
1 tbsp chopped dhania
Salt to taste
3 onions
Y4 tsp turmeric
2 tsp mustard seeds
Y4 tsp ginger garlic


Dosais: Soak the cream of wheat in the water. Add curd.
bicarb and a pinch of salt. Blend well together with egg beat-
er, till an even creamy mixture results. Leave overnight in
the mixing bowl.

Next morning heats a Tava (pancake pan) and pour a little
ghee on it and use two to three tablespoonsful of batter at
a time, spreading it into a circle as for pancakes. Cover
with a lid for the mixture to cook. Remove lid and place a
spoonful of potato mixture in the center of the dosa. Foid over
like an omelet, adding small amounts of ghee to brown
and prevent dosa from sticking. Serve with coconut

Filling: Boil potatoes till done. Dice coarsely. Heat a
tablespoon of oil in a pot and add mustard seeds and when
they stop spluttering add thinly sliced or chopped onions
and fry till golden brown. Add other spices, fry a few
seconds longer, then add diced potatoes. Blend well and
use it in doses as required.

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