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Ingredients:
8 Medium Potatoes
2 Large Onions
8 to 10 Green Chilies
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida
Oil as required
Salt as per taste...
Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.
Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.
Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.
Peel, Wash and crush the ginger using a mortar and pestle.
Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.
Add black gram dal and split chickpeas fry till light brown in color.
Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.
Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.
Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.
Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.
Ingredients:
1/2 Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required
Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.
Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.
Add water little at a time and grind to form a smooth paste and reserve.
Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.
We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.
Prepped for Mini Masala Dosas:
Please Click here for Dosa Batter Recipe
Potato Filling
1/4 Cup Ghee and 1/4 Cup Sunflower Oil Mixture
1/2 Onion
Prepare Mini Masala Dosas:
Heat a skillet on medium flame, allow to reach temperature. Season the skillet with water, once the water evaporates add oil and ghee spread the fat using half cut onion.
Ladle the batter and spread a bit make the dosas are fluffy not thin and crisp. Add 2 tbsp of ghee and oil mixture all over the dosa, cover and fry on high flame.
Cook the dosa for a minute. Start placing the filling and fold the dosa fry both sides and serve hot with chutney.
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