Aloo Dose / Potato Dosa

Ingredients:
1 cup White Rice
1 medium sized Potato / Aloo
3-4 Red Chillies
Salt to taste
Pinch of Asafotida powder
8-10 Curry leaves
Oil/Ghee

Recipe:
Soak white rice in water for about 6-7 hrs. Wash soaked rice 2-3 times and keep it aside.
Cook the potato in a pressure cooker by adding sufficient amount of water(3-4 whistles). Once the pressure goes off, remove the outer cover of potato and mash it.
Grind soaked rice along with mashed potatoes, red chillies, salt, curry leaves and pinch of asafotida powder into smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of milkshake.)

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Cook other side of the dosa as well for about 1 min.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 6-7 Potato Dosas.

Kadlebele Kosambari / Bengalgram Salad

Ingredients:

1/2 cup Bengalgram seeds / Kadle bele

1 small Green Chilly

2-3 Coriander leaves

2-3 tsp grated Coconut

2-3 drops of Lemon Juice

Salt to taste

1/4 tsp Mustard seeds

2-3 Curry leaves

Pinch of Asafotida powder

1 tsp Oil

Recipe:

Soak bengalgram seeds in water for about 4-5 hrs. Wash the soaked bengalgram seeds 2-3 times, drain the water and keep it aside.

Add grated coconut, chopped green chilly, chopped coriander leaves and 2-3 drops of lemon juice, salt and mix them well.

Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add curry leaves and then add it to kosambari. Mix well before serving. It goes well with rice.