Black gram pancakes with potato stuffing (Masala Dosa) recipe
ingredients
3/4 cup (150 g) 5 oz Rice, soaked for 4 hours
1/4 cup (50 g) 1 3/4 oz Split black gram (urad daf), soaked for 4 hours
Salt to taste
1/4 cup (50 g) 1 3/4 oz Split black gram (urad daf), soaked for 4 hours
Salt to taste
For the filling:
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, large, sliced
1 tsp (2 g) Mustard seeds (rai)
1 tbsp (18 g) Split green gram (moong daf)
1 tbsp (25 g) Bengal gram (chana dal)
2 Dry red chillies (sookhi lal mirch)
4 tsp (20 g) Cashew nuts (kaju)
a few Curry leaves (kadhi patta)
2 Potatoes, boiled, mashed
1 tsp (2 g) Turmeric (haldi) powder
1 Onion, large, sliced
1 tsp (2 g) Mustard seeds (rai)
1 tbsp (18 g) Split green gram (moong daf)
1 tbsp (25 g) Bengal gram (chana dal)
2 Dry red chillies (sookhi lal mirch)
4 tsp (20 g) Cashew nuts (kaju)
a few Curry leaves (kadhi patta)
2 Potatoes, boiled, mashed
1 tsp (2 g) Turmeric (haldi) powder
method
1. Drain rice and split black gram. Grind together. Add salt and a little water to make a smooth batter.
2. Heat the oil in a pan; add the onion and saute till translucent. Add mustard seeds, split green gram, and Bengal gram; saute for 3 - 4 minutes. Add dry red chillies, cashew nuts, curry leaves, potatoes, and turmeric powder. Cook for 3 - 4 minutes more. Keep the filling aside.
3. In a non-stick pan, pour a ladleful of the batter and spread it evenly. Sprinkle a little oil around the sides and cook till golden brown. Put the filling in the centre of the pancake and fold as desired.
4. Serve hot with araitha sambhar and coconut chutney.
2. Heat the oil in a pan; add the onion and saute till translucent. Add mustard seeds, split green gram, and Bengal gram; saute for 3 - 4 minutes. Add dry red chillies, cashew nuts, curry leaves, potatoes, and turmeric powder. Cook for 3 - 4 minutes more. Keep the filling aside.
3. In a non-stick pan, pour a ladleful of the batter and spread it evenly. Sprinkle a little oil around the sides and cook till golden brown. Put the filling in the centre of the pancake and fold as desired.
4. Serve hot with araitha sambhar and coconut chutney.
serving amount
serves: 4 - 6 (makes: 8 - 10)
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