Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, dosa or rice crepe with mashed potato & avacado. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The crepe is made by grinding soaked rice and lentils to a smooth batter which is then fermented. Traditionally, the filling or stuffing of the dosa is mashed potatoes flavored with spices. These days there are many different types of dosas to suit each and every palate.
Dosa or rice crepe with mashed potato & avacado is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Dosa or rice crepe with mashed potato & avacado is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have dosa or rice crepe with mashed potato & avacado using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Dosa or rice crepe with mashed potato & avacado:
- Make ready 1 cup rice
- Take 1/4 cup urad dal(lentil u find in indian grocery)
- Prepare 1 tsp fenugreek seeds
- Get to taste Salt
- Prepare For Filling
- Make ready 2 Potato. 1 onion, 2 jalapeño cilantro, salt, turmeric (spice u find in Indian grocery)
These crisp lentil-and-rice crepes filled with spiced potatoes are an iconic Indian dish. Ubiquitous throughout southern India, this is the dish that comes to most people's minds when they think of a "dosa." The hearty potato filling is both spicy and sweet, playing up the crepe's sour tang. Roasted chana dal and cashews run throughout the filling for bites of nutty crunch. Potato Dosa is an easy vegan meal prep idea, quick & delicious to eat.
Instructions to make Dosa or rice crepe with mashed potato & avacado:
- Soak rice, dal & fenugreek for 4-5 hrs & grind it with ample of water to bring it to a pancake batter consistency. Add 1&1/2 tsp of salt & Let the batter Ferment for overnight or 8-10hrs.
- Filling-Boil the potatoes until well cooked & remove the skin & mash it.
- Heat the pan. add 3 tbsp of oil. Add chopped onions & jalapeños & sauté for 2 mins. Add 1/4 tsp of turmeric & salt & mix it well. To this mixture add mashed potatoes & a tsp of salt & mix well in a low to medium flame for abt 5 mins. Mixture is ready.
- Heat a flat pan & pour a scoop of dosa batter onto it & start rolling gently spreading the batter outward in a circle shape. Add a tsp of oil around the edge of full dosa
- Cook abt 40 second on each side flipping carefully not to break it.
- Spread avacado paste & potato filling on dosa.
- Fold it into half gently.
- Enjoy with coconut chutney.
- You can also make a vegetable pancake with this batter. add your fav chopped vegetables on top of the batter & cook on both sides instead of potato & avacado. I have used grated carrots, capsicum, green onions, cilantro, salt & pepper sprinkle.
- Enjoy!!
These tasty Indian crepes made from dosa batter make an instant South Indian breakfast! Repeat with remaining batter until all dosa are cooked. Slide spatula around edges of dosa and fold in half; slide onto a plate. Potato masala or aloo masala recipe for dosa, poori, sandwich, roti rolls (wraps) or can be served as a side with rice. This potato masala is much known as aloo masala in South India and is most commonly served with masala dosa as a filling.
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