- 2 cups basmati rice, 1/2 cup urad dal and 1 tbsp fenugreek seeds to prepare the dosai
- 4 potatoes
- 2 tbsp butter ghee
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 2 or 3 green chilies
- 1 onion
- 3 or 4 garlic cloves
- 2 cm fresh ginger
- ½ tsp hot chili
- ½ tsp turmeric
- ½ tsp cumin
- a pinch of hing (asafoetida)
- fresh coriander
- 1 glass water
Dosai is also called dosa, dosay, dhosai, dhosay, tosai, tosay o thosai.
Start to prepare dosai paste many hours before.
Cook potatoes and chop them.
Fry the cumin and mustard seeds in a pan with butter ghee on medium-low heat for 2 minutes.
Chop garlic, onion, ginger and green chilies, add them into the pan and fry them for 5 ó 6 minutes.
Then add a pinch of hing, turmeric, cumin and hot chili. Stir it for one second and pour some water and potatoes.
Let it cook until the water has evaporated, stirring occasionally. Add salt and fresh coriander. Stir it.
Fry the dosai and fill them with the potatoes. Fold and serve them with some sauce (tomato gravy or tamarind sauce).
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.