Its about 4 pm in Kuala Lumpur. Its getting dark….and it has just started raining here. Im sitting on my balcony with a cup of steaming hot ginger tea, finishing up my blog post, before my very own tornado wakes up from her afternoon nap. Im already dreaming about masala dosa dinner tonight 😀
Dosas are south indian crepes made from lentils and rice.
My husband says I make the best dosas!(better than his mom!) Thats like the biggest compliment ever! coz she’s a fantastic cook.
So………………………… imagine crispy dosas smeared with ghee…………with each bit of dosa you scoop up some (a ton of) gingery, slightly spicy potatoes and stuff it in your mouth…..u lose track of the number of dosas you eat….(happens allll the time!)…..then you feel guilty!…was it 3 or 4 ……or FIVE????? *face palm* ………….yes! My story each and every time!
Did I just deviate from the post??? The recipe was for the potatoes! LOL…………I have a love affair with ghee dosas every time!
Although if you want to make dosas, hop on over to my youtube channel “Farahs cookbook and vlogs”
I have a detailed video in there.
INGREDIENTS:
dosa batter- recipe here
big potatoes – 2
onion, chopped – 1
tomato – 1 heaped tbsp
green chilies – 1 or 2
ginger, grated – 1 tsp
mustard seeds – 1/2 tsp
turmeric powder – 1/2 tsp
curry leaves – 1 stem
fresh coriander leaves, chopped – 1 tbsp
PROCESS:
- Peel and boil the potatoes. Roughly mash the potatoes and keep aside.
- In a wok, heat some oil. Add the mustard seeds.
- Once it starts popping, add the chana dal.
- add in the onions, curry leaves and green chillies.
- once the onions have softened add in the tomatoes.
- after a few minutes add in the ginger.
- after a minute or so add in the turmeric and nicely saute them.
- Add the mashed potatoes and salt. mix well.
- add about 1/2 cup of water. you can add more water and adjust the consistency . cook till you are left with a thick masala.
- Add the coriander leaves and switch off the flame.
- serve hot with crispy dosas.
