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Open Dosa

Recipe by Ajay of Mangalore, IN

Serve with fresh Coconut chutney

Ingredients vegetarian 4 servings

    For Dosa

    • 3 cups of Rice (Dosa)
    • 1 Cup urad Dal
    • 2 tbsp Tor Dal
    • 1 tsp Fenugreek Seeds
    • 4 tbsp Chutney Powder
    • Oil to apply
    • Salt to taste

    For Aloo Bhaji

    • 2 Big boiled smashed Potato
    • 1 chopped onion
    • 1 tbsp Oil
    • 1 tsp urad dal
    • 1 tsp Mustard seed
    • ¼  Turmeric Powder (Optional)
    • Chopped coriander leaves
    • 5-6 curry leaves
    • Salt to taste





    1. Soak Rice, urad Dal. Tor Dal & Fenugreek seed for 4 hrs in sufficent water
    2. Drain water and grind till smooth batter is formed with little of water
    3. Keep batter in a bowl with closed lid for 6 hrs (overnight)
    4. Add salt as per taste to the batter and mix well with litlle of water (Note batter should be too watery/loose - Should flow free from the spoon
    5. Heat tawa and when hot sprinkle water and apply oil on tawa. Repeat this this before spreading dosa
    6. Take a spoon full of batter and pour it in the middle of tawa and sprinkle oil around the dosa
    7. When dosa is almost done sprinkle chutney powder on the dosa and place little Aloo bhaji in the centre

    Aloo Bhaji:

    1. In a pan heat oil and add Mustard seed and Urad dal and saute for a min
    2. Add Curry leaves, Turmeric powder & onion and saute for 2 min.
    3. Mix potato and salt. Garnish with Coriander leaves