A tasty vegan take on the traditional South Indian dosa, with spiced potatoes that are full of flavor. It's great for breakfast, brunch, or a snack!
Ingredients: 4 large potatoes, boiled and mashed. 1 onion, finely chopped. 2 green chilies, finely chopped. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. A few curry leaves. 1/2 teaspoon turmeric powder. Salt to taste. 2 tablespoons vegetable oil. 2 cups dosa batter fermented rice and lentil batter.
Instructions: Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Saut for a few seconds. Add chopped onions and green chilies. Cook until onions turn translucent. Add turmeric powder and mix well. Add mashed potatoes and salt. Mix thoroughly. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and well combined with the spices. Remove from heat and let the potato mixture cool slightly. Heat a dosa pan or non-stick skillet over medium-high heat. Pour a ladleful of dosa batter onto the hot pan and spread it in a circular motion to make a thin dosa. Drizzle some oil around the edges of the dosa. Place a portion of the potato mixture on one half of the dosa. Fold the dosa over the filling and press gently to seal. Cook for 1-2 minutes until the dosa is golden and crisp. Flip and cook the other side until it's golden brown and crispy. Repeat with the remaining dosa batter and potato filling. Serve hot with coconut chutney or sambar.
Prep Time: 15 minutes
Cook Time: 30 minutes
Green Thinkerz
