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INGREDIENTS

This recipe is for potato masala dosa. The masala can also be eaten with puri, bread, or by itself

Wash, cut into cubes, boil, peel and then mash 2 medium sized potatoes

Wash, cut into cubes, boil, peel and then mash 2 medium sized potatoes

Peel, wash, chop 2 medium sized onions as well as 2 green chilis

Peel, wash, chop 2 medium sized onions as well as 2 green chilis

To a non-stick pot,  add: 2 tbspn vegetable oil, 1 tspn chana dal, urad dal, mustard seeds, 1/2 tspn turmeric, 10 cashews

To a non-stick pot, add: 2 tbspn vegetable oil, 1 tspn chana dal, urad dal, mustard seeds, 1/2 tspn turmeric, 10 cashews

Heat to high (6-7 setting) on a stove

Heat to high (6-7 setting) on a stove

Listen for mustard seeds popping, keep stirring with wodden ladle. Then add onions, stir then cover until onion edges turn brown, inside of onions becomes clear

Listen for mustard seeds popping, keep stirring with wodden ladle. Then add onions, stir then cover until onion edges turn brown, inside of onions becomes clear

Add potatoes, 1 cup of water. Simmer (low heat setting) for 10 min, stirring intermittently

Add potatoes, 1 cup of water. Simmer (low heat setting) for 10 min, stirring intermittently

Add chopped choreander leaves, 1 tspn lemon juice, mix well, turn off stove, and allow to sit for 10 minutes.

Add chopped choreander leaves, 1 tspn lemon juice, mix well, turn off stove, and allow to sit for 10 minutes.

Dosa skillet

Dosa skillet

Dosa batter

Dosa batter

Add to pre-heated skillet in circular motion. Flip once golden brown, then serve! (add butter on top for taste)

Add to pre-heated skillet in circular motion. Flip once golden brown, then serve! (add butter on top for taste)

Ready!

  • 2.0 potato
  • 2.0 green chile peppers
  • 1.0 coriander
  • 1.0 batch of ready made Dosa batter
  • 1.0tsp chana daal
  • 1.0tsp ured daal
  • 1.0tsp turmeric
  • 1.0Tbsp vegetable oil
  • 1.0 skillet
  • 1.0 pot
  • 1.0tsp mustard seed
  • 10.0 cashews
  • 2.0 onions
  • 1.0tsp lemon juice