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Preparation Time : 20
Cook Time : 20
Total Time : 40
Potatoes (medium sized) 3-4 nos
Onion(sliced) 1 nos
Green Chilies(sliced) 1-2 nos
Curry Leaves 1 sprig
Coriander Leaves/Cilantro 1 sprig
Moong Daal 1 tsp
Cashewnuts(broken) 1 tsp
Mustard Seeds 1/2 tsp
turmeric powder 1/2 tsp
Hing 1 pinch
Tomato and Green Peas to taste 1-2 tsp
Wash the potatoes thoroughly and cook in a pressure cooker/ boil in a covered pan with adequate water till well cooked. When it cools down, peel and mash well.
Make oil hot in a frying pan and splutter mustard seeds. Now add the moong daal and cashew pieces and fry. Add the sliced onion and green chillies. Saute till the onions turn golden brown and now add turmeric powder & asafoetida and mix it well. If using tomatoes, add a small one sliced into the mix and saut? well.
When done add the mashed potatoes, stir well, add little water if needed. If you are using green peas, add a spoonful of frozen or fresh ones now. Cover and cook for a few minutes after adding salt to taste.
When the mix reaches the right consistency, turn off the heat and garnish with chopped coriander leaves.
Make thin dosas, add the potato masala/stuffing in the middle, roll it and serve hot with sambhar and/ or chutney.
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