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Tuesday, 28 February 2017

Crispy Ghee Roast


INGREDIENTS:
For dosa:
3 cups dosa rice
1/4 cup boiled rice
3/4 cup urad dal
1 tsp methi/ fenugreek seeds
Salt to taste 
Pinch of sugar
Ghee for cooking dosa

PROCEDURE:

  • Wash and soak rice,dal and methi seeds in water for 5-6 hrs
  • Grind into a fine batter and keep in a warm place  for fermentation  , overnight
  • Next morning add salt,pinch of sugar and make dosas!!

  • For the potato sabzi: Heat 3 tsp oil in a pan , add 1 tsp musturd seeds. When it splutters add curry leaves and 1 tsp urad dal. Then add 3 chopped green chillies and haldi. Now add 2 chopped onions and salt to taste. Cover for 2 mins. Finish the dish by adding 2 boile potatoes (diced)
  • Heat tava ,sprinkle little water and spread 1 full ladle of the dosa batter on it and make thin dosa
  • When it is cooked  spread ghee   3 tblsp potato bhaji and fold it
  • Serve hot with coconut chutney

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