FILLING FOR DOSA PANCAKE
This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better. Yield and times are estimated since I haven't made these before.
Provided by Sandi From CA
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Boil potatoes in their skin in a pressure cooker for 3-4 pressures or in a pan of boiling water until tender. You can microwave them in a sandwich bag, with 2-3 tbs. water, for 6-8 minutes. You must leave a hole for the steam to escape, otherwise, the bag may 'splode. ;)
- Allow to cool, peel and break roughly into small pieces. Keep aside.
- Tempering & making the filling:
- Heat oil in a wok.
- Add mustard seeds, asafoetida powder, chana and urad dal, and let the seeds splutter. Keep the lid on to avoid seeds jumping all over your kitchen.
- When dals begin to turn brown, add curry leaves and broken red chillies and stir.
- Add onions, green chillies, ginger and fry for a couple of minutes.
- Add salt, turmeric and chilli powder and water. Simmer with the lid closed, until onions are well cooked.
- Add potatoes (and peas if used) and cook until it is all mixed well and water is absorbed. the potatoes should have a slightly mashed look.
- Add coriander leaves and mix.
- Serve alongside a Dosa or use as a filling for the dosa.
Nutrition Facts : Calories 363.9, Fat 8.1, SaturatedFat 1.1, Sodium 85.5, Carbohydrate 66.3, Fiber 11.4, Sugar 11.9, Protein 10.6
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