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Practical way to Serving Tasty Dosa with Potatoes stuffing and coconut chutney

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Dosa with Potatoes stuffing and coconut chutney

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Here are the ingridients that are needed to make a tasty Dosa with Potatoes stuffing and coconut chutney:

  1. Get 1 bowl of dosa batter(homemade).
  2. Get 2 of Potatoes cut into cubes.
  3. Take 1 of onion chopped.
  4. Get 1 of tomato chopped.
  5. Provide 4-5 of green chillies chopped.
  6. You need 2 tablespoon of white seasame seed.
  7. Provide 1 tablespoon of poppy seeds.
  8. You need 1/4 cup of desiccated coconut.
  9. Provide 1 teaspoon of mustard seeds.
  10. Take 2-3 sprig of curry leaves.
  11. Use To taste of salt and sugar.
  12. Take As needed of oil.

Done with the ingridients? Here are the steps on producing Dosa with Potatoes stuffing and coconut chutney:

  1. Heat oil in a pan add mustard seeds and curry leaves.
  2. As they crackle add onion and green chillies and saute well.
  3. Add Potatoes and saute well adding salt and turmeric powder.
  4. Cover it till it become soft.
  5. Add tomatoes andsaute again.
  6. As the tomatoes become soft add sugar and remove the curry.
  7. Now make a paste of white seasame seed poppy seeds and Coconut.
  8. Heat oil add mustard seeds and curry leaves, temper it.
  9. Now pour the paste init add sugar and salt mix well and switch off the oven.
  10. Now take a dosa tawa grease it.
  11. Spread dosa batter evenly.
  12. Asit become crisp place the potato curryy the middle and fold..
  13. Serve it with the white chutney.

This is served mostly with savory South Indian-style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar. Masala Dosa with Sambhar and Coconut Chutney is a popular dish from South India, which is found in menu of many restaurants and is found in many countries too. It is made by stuffing dosa (a thin crepe made from fermented rice and lentil batter) with a mixture made from potato, curry leaves, chili, mustard seeds and spices. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. Add a little water to make the chutney of a spreadable consistency.

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