Ingredients
|
Quantity
|
Medium potatoes
|
3
|
Oil
|
1/8 tsp
|
Mustard seeds
|
1 tsp
|
Yellow split peas
|
1 tsp
|
Black gram dal
|
1 tsp
|
Medium onions
|
3
|
Water
|
½ cu
|
Garlic cloves
|
2
|
Tomato
|
1
|
Turmeric
|
1 tsp
|
Cayenne pepper
|
1/8 tsp
|
Coriander
|
½ tsp
|
Black pepper
|
¼ tsp
|
Cumin
|
¼ tsp
|
Ginger
|
1/8 tsp
|
Salt – optional
|
½ tsp
|
Precooked chickpeas
|
1 cup
|
Lemon juice – optional
|
4 tsp
|
Cilantro
|
to garnish
|
Orange juice – optional
|
4 tsp
|
Here's a great potato stuffing for dosai.
Cut potatoes into small cubes. Boil potatoes until tender, drain,
and remove the skins. With oil, fry mustard seeds, yellow split peas, and black
gram dal and set them aside.
Next, saute‚ onions in water with chopped garlic and tomato. Add
turmeric, cayenne pepper, coriander, black pepper, cumin, and ginger to the
onion. Add chickpeas and mix thoroughly.
Add cooked potatoes. Add the fried mustard seeds, yellow split
peas, and black gram dal to the potatoes. Mix them all thoroughly. Add lemon
juice and garnish the masala with fresh cilantro. If the masala is too spicy
for your taste, add orange juice.