| 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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