By Niveditha Kalyanaraman
October 19th, 2023
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No more boring vrat ka khaana filled with oil- this potato filled dosa, the batter of which is made of buckwheat flour and colocasia, is a great option for those who want to avoid deep fried snacks. Here's the recipe for Kuttu Dosa.
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For Potato Filling: 3 potatoes, boiled Ghee (for frying) To taste, salt (use sendha namak if fasting) 1/2 tsp red chilli powder 1/2 tsp ginger, chopped For the Dosa: 5 tbsp buckwheat flour kuttu) 2 tbsp arbi (colocasia), boiled To taste, salt 1/2 tsp ajwain (carom seeds) 1/2 tsp red chilli powder 1 tsp ginger, chopped 1 tsp green chillies, chopped Ghee (clarified butter) 1/2 tsp green chillies, chopped Ajwain
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Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients. Toss the potato mixture around for a few minutes till it becomes light brown in colour. Take it out and keep aside.
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In a bowl, mash the arbi and mix it with the flour and salt. Add some water and mix well. Add the ajwain, red chilli powder, ginger and green chillies and mix again. Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
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Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it. Cook for a few minutes and spread more ghee around the edges to make it crisp. Flip sides and cook and put some filling on top and fold the dosa over it. Serve hot with chutney.
Image Credit: Masterchef Mom