FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Potato Masala Dosa

Potato masala dosas are those dosas that nobody can say no to it. You can easily prepare this masala dosas by simple techniques. For potato masala dosa we will first see about how to prepare the masal. Potatoes are the main ingredient for the masala. Plus, we have to add onions, green chillies, ginger and other tempering ingredients. The potatoes must be cooked well to get a smooth masala. Next we are going to see about the dosa batter. The simple method is to prepare with the regular idli dosa batter. The batter should be light and you must prepare the dosa as thin as possible. I strongly suggest to use iron dosa pan for preparing dosas. There are many new non stick dosa pans are available, but I have not tested with them. I suggest to cook the dosas on low to medium low heat. When dosas are cooked for a few seconds, gently scrape the thick layer with a spatula to get thin dosas. After a few practice, you will find your perfect timing and temperature to scrape it.  We will see how to prepare potato masala dosa with step by step instructions.

Potato Masala Dosa - Potato masala dosas are those dosas that nobody can say no to it. You can easily prepare this masala dosas by simple techniques. For potato masala dosa we will first see about how to prepare the masal. Potatoes are the main ingredient for the masala. Plus, we have to add onions, green chillies, ginger and other tempering ingredients. The potatoes must be cooked well to get a smooth masala. Next we are going to see about the dosa batter. The simple method is to prepare with the regular idli dosa batter. The batter should be light and you must prepare the dosa as thin as possible. I strongly suggest to use iron dosa pan for preparing dosas. There are many new non stick dosa pans are available, but I have not tested with them. I suggest to cook the dosas on low to medium low heat. When dosas are cooked for a few seconds, gently scrape the thick layer with a spatula to get thin dosas. After a few practice, you will find your perfect timing and temperature to scrape it.  We will see how to prepare potato masala dosa with step by step instructions.




Potato Masala Dosa Recipe


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Prep time : 15 minutes
Cook time : 15 minutes
Serves : 3
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 potato
  • 1 onion, finely chopped
  • 2 green chilly, finely chopped
  • 1 tsp ginger, grated
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • dosa batter
  • gingely oil
  • salt to taste

Cooking Directions

  1. Peel the potato skin completely and pressure cook for 4 to 6 whistles. Mash the potatoes well without any solid pieces.
  2. Heat oil in a kadai and add the mustard and urid dal. When it splutters add the chana dal, chopped green chillies and grated ginger. Stir and saute them well for a few minutes.
  3. Next, add the onions and saute them well for a few minutes on medium heat.
  4. When the onions turn soft, add the mashed potatoes, turmeric powder and required salt.Mix them well with the onions and turn off the heat.
  5. Heat the dosa tava on medium heat. When the tava  is heated enough, reduce the heat to low and pour a ladle full of batter in the centre and spread it in a circular motion till it covers the entire tawa. After a couple of minutes, gently scrape the thick layer on the top of the dosa with a thin spatula.
  6. Now swirl oil or ghee over the dosa and place the potato masala in the centre of the dosa. When the bottom turn to golden brown and crisp, gently flip it with the to other end and fold it.

Potato Masala Dosa with step by step photos 

Peel the potato skin completely and pressure cook for 4 to 6 whistles. Allow the pressure to settle down naturally and transfer the potatoes to a plate.

 Now using a tumbler or masher, mash the potatoes well without any solid pieces.

Heat oil in a kadai and add the mustard and urid dal. When it splutters add the chana dal, chopped green chillies, curry leaves and grated ginger. Stir and saute them well for a few minutes.

 Next add the onions and saute them well for a few minutes on medium heat.

 When the onions turn soft, add the mashed potatoes, turmeric powder and required salt.

Mix them well with the onions and turn off the heat.

Heat the dosa tava on medium heat. Add a teaspoon of gingely and spread it with a white cloth  uniformly on the dosa pan.  When the tava  is heated enough, reduce the heat to low and pour a ladle full of batter in the centre and spread it in a circular motion till it covers the entire tava.

 After a couple of minutes, gently scrape the thick layer on the top of the dosa with a thin spatula.

Now swirl oil or ghee over the dosa and place the potato masala in the centre of the dosa.

When the bottom turn to golden brown and crisp, gently flip it with the other end and fold it. Repeat the process for the remaining masala.

Transfer the dosa to the serving plate and enjoy with sambar.

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