I tasted this for the first time in Coimbatore.It
tasted good and very much different from the
regular masala dosai with the yellow potato
filling .
This masala had the colour from the beetroot
included .The addition of vegetables is different
and the application of iddli podi with the
masala gives you an awesome taste. I have
added beaten egg for my version .
Non vegans will love with the egg.Vegans
please opt out the egg.
To the recipe now ( I will be giving the recipe
for the filling only )
INGREDIENTS
1-2 potatoes peeled and cut
1 drumstick cut
1 carrot chopped
1 small beetroot peeled and cut
1 big onion chopped
1 tomato
2-3 green chillies
1 tsp ginger- garlic paste
1 tsp chilli powder
1/4 tsp garam masala powder
1/2 tsp saunf
Coriander leaves for garnishing
1 tblsp ghee
Salt to taste.
1 tsp gram flour mixed in a little water.
METHOD
Heat the ghee in a pressure pan .Add saunf and
onions with salt and sauté till translucent.
Add the tomato and the rest of the ingredients
except gram flour and coriander leaves.
Mix well and cook for 5 minutes in its juices.
Add just 1/2 cup water and pressure cook for 2
whistles, till potato is cooked.
Allow steam to release on its own .
Add the gram flour and cook further till it
well corporates and thick .Garnish with
coriander leaves.
Prepare Dosa crisp ,add beaten egg and remove
from fire.
Smear a little ghee and iddli podi , add 2 tblsp
of the vegetable mixture .
Turn one side of the dosa to cover.
Serve with coconut chutney !
For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it
https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/
For iddli podi link
