By Sandi (From CA) on March 15, 2007
Photo by Sue Lau
Photo by Sue Lau
"This stuffing is used for filling the dosa but can be eaten as a vegetable accompaniment to any Indian meal. NOTE: You should make the first dosa or pancake as a test pancake only, with a smaller amount of batter. It usually sticks to the pan a little and curls. After this, the pan is uniformly covered by a film of oil and pancakes cook better. Yield and times are estimated since I haven't made these before."
Serving Size: 1 (568 g)
Servings Per Recipe: 2
"As authentic as the best dosa restaurants. Boiled the potatoe in the microwave."
"Spot on! Made it exactly as posted. Boiling the potatoes beforehand is key. My error in making dosa filling was that I used to just saute the potatoes - but obviously that turns them crispy or brown, and while they are perfectly delicious, they are not true to the traditional dosa filling. This one is, right down to the seasonings and the quantities. It's also great if you add some peas to to potatoes as well, which I like to do and recommend."
"Delicious! I used 3 medium potatoes and 1/2 a yellow onion for a smallish batch (wasn't sure anyway how much to use as I don't have a scale). I left out the chilies and the peas and everything in the second list, as I didn't have any of it--still turned out delicious!. I used the full amount of turmeric but put in a handful of coriander leaves instead of a bunch. I actually cooked the potatoes in the microwave and added them to the other ingredients with no water--the oil in the fried onions made everything nice and creamy."
"Perfect! I added a little lemon sqeeze at the end."
"Very flavorful and just a little bit spicy! We served this inside dosas we made from a mix. Had onion sambaar on the side. Thanks for posting!"