- 2 Cups Rice (preferably parboiled)
- 1/2 cup Black Gram (Dhuli Urad)(split and husked)
- 1/2 tsp Fenugreek seeds
- 2 tsp Salt
- For cooking dosas Oil
- 2 tbsp Orient Asian Indonesian Curry Paste
- 500 g Potatoes (peeled and cubed), boiled
- 1 1/2 cups Onions, sliced
- 2 tbsp Oil
- 6-7 Curry leaves
- 1/2 cup water
Wash and soak the rice in one bowl and the dal and fenugreek seeds together in another bowl for 5-6 hours or overnight, contingent upon the climate.
Grind the dal mixture together to a smooth consistency. Next, pound the rice smooth as well and blend the two batters.
Add salt and water for a dropping consistency. Leave to ferment overnight or all the more relying upon the climate, till somewhat spongy.
Whenever thickened excessively, add a little water to thin a bit. Heat the skillet and brush oil over it. When extremely hot, sprinkle a little water over it, and quickly pour batter onto it, spreading it thin, with a roundabout movement.
This should be extremely quick and will require a touch of training.
In the wake of spreading the batter, bring down the flame and spill a little oil around the edges with the goal that it leaks under the dosa.
At the point when edges begin caramelizing a bit, pass a level spoon under it to ease the dosa off the skillet. Put the masala fill in the inside, and overlap the two edges over.
Prepare the masala filling:
Heat the oil in a heavy-bottomed container and include the Orient Asian Indonesian Curry Paste, onions, curry leaves, and saute over high warmth till the onions are somewhat transparent.
Include the salt and blend well, before including the potatoes.
Turn the potatoes around till mixed well, and include the water, and let it stew, for 2-3 minutes.
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