| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | 4 | Servings | |
INGREDIENTS
| 3 | Medium-sized potatoes | |
| 1/8 | ts | Oil |
| 1 | ts | Mustard seeds |
| 1 | ts | Yellow split peas |
| 1 | ts | Blackgram dal |
| 3 | Medium-sized onions | |
| 1/2 | c | Water |
| 2 | Cloves garlic | |
| 1 | Tomato | |
| 1 | ts | Turmeric |
| 1/8 | ts | Cayenne pepper |
| 1/2 | ts | Coriander |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Cumin |
| 1/8 | ts | Ginger |
| 1/2 | ts | Salt; (optional) |
| 1 | c | Pre-cooked chickpeas |
| 4 | ts | Lemon juice; (optional) |
| Cilantro to garnish | ||
| 4 | ts | Orange juice; (optional) |
INSTRUCTIONS
http://www.vrg.org/recipes/vjindian.htm LOWFAT INDIAN CUISINE By Kumar Ramanathan 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 blackgram dal and set them aside. Next, saut. 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 blackgram 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. Put a little masala in the middle of each dosai and roll the dosai. Do the same for the remaining osai. Total calories per serving (filling only): 108 Fat: 1 gram Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
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