Halwai February 11, 2018

Ingredients:

• For Dosa
• 1 cup – Water Chestnut flour/singhara atta
• 1/2 cup – beaten Yoghurt
• 1/2 tsp – Red Chilli powder
• Salt to taste
• For stuffing
• 2 – potatoes, boiled, peeled, and mashed
• 1 tsp – ginger, grated
• 2 – green chillies, chopped
• 1/4 cup – coriander leaves, chopped
• 1 tsp – Cumin seeds
• Spices
• 1/2 tsp – Red Chilli powder
• 1 tsp – coriander powder
• Salt to taste
• 1 tsp – Garam Masala
• 1 tsp – amchur powder/lemon juice
• 2 tbsp – vegetable oil

Method:

  1. For stuffing
  2. Heat 1 tbsp oil in a pan, add cumin seeds, grated ginger, and green chillies . Saute for 1 minute.
  3. Add all spices and salt, mix well.
  4. Now add mashed potatoes and cook for 10 minutes, stirring frequently.
  5. Add coriander leaves, mix, and set aside.
  6. For Dosa batter
  7. Sift flour in a bowl, add yoghurt and 1/2 cup water. Mix well and add salt and chilli powder. Let it set for 10-15 minutes.
  8. For Dosa
  9. Heat a non-stick griddle or pan. Apply some oil over it.
  10. Pour a ladle full of dosa batter and spread it with the help of a spatula.
  11. Fry one side for 5-7 minutes and then flip.
  12. Roast this side and place a handful of stuffing in the centre. Roll from both sides to close it and remove from griddle.
  13. Serve hot with chutney.
  14. Recipe Courtesy: Cooking With Sapana