Millennium Post

Samak Dosa

Samak Dosa
Samakkachawal 1 cup
Singharakaatta 3 tbsp
Sendhanamak to taste
Gheefor frying
Boiled potato, mashed 2 nos
Desi ghee 2 tbsp
Sendhanamak to taste
Whole Red chillies 2 nos
Turmeric powder ½ tsp
Cumin seed 1 tsp
Ginger chopped 1 tbsp
Green chillies chopped 1 tsp
Coriander chopped 1 tbsp
Soak samakkechawal for 15-20 min. Drain and make a rough batter (not very fine). Now, mix singharakaatta to the prepared batter and keep aside for 30 min at room temperature.
Soak and grind chillies with a little water to make a fine paste.
Heat ghee in a fry pan, add cumin seed, when it crackles put in the chopped ginger and green chillies.
Add crushed boiled poatoes and fry nicely. Add turmeric powder, red chilli paste and sendhanamak.
Add chopped coriander. Remove and keep aside.
Now, heat a non-stick pan. Grease it.
Pour a ladle full of dosa batter in the center of pan and spread it evenly like a round disc with the help of ladle.
Drizzle oil and let it cook
Put the prepared potato masala in the center of the dosa and flip half and fold the dosa in a half moon shape and serve hot with coconut and peanut chutney.
(Courtesy: Chef de Cuisine Ashwani Kumar Singh, The Leela Ambience Convention)



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