Aloo Dosas

Dosas. Are. Awesome. If you ever go to NYC, do yourself a favor and go to Tiffin Wallah. They specialize in Southern Indian food which is less typical in Indian restaurants. Dosas come in many different varieties, made with different flours and different techniques (and they’re kind of like Indian savory crepes). I found this recipe for an all purpose flour dosa and had to try it with spicy potatoes (it’s a lot like the filling for vegetarian samosas). I kept wondering why my potatoes had turned out SO spicy and then I realized I had used a green chile (which I don’t think is in most Indian restaurants’ samosas) – and there was my answer. But they turned out great! Just make sure to have some chai on hand = )

Read on for the recipe and photos…

Dosas

Ingredients (I think this made about 8 or so)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp curry powder
1/2 cup almond, rice, or soy milk
3/4 cup water

Directions

  • Combine the dry ingredients in a bowl.
  • Slowly add almond milk and water, whisking until smooth.
  • Heat a nonstick skillet over medium heat. Spray your pan with cooking spray or grease lightly with canola oil.
  • Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it a thin, round pancake.

  • When bubbles appear on the surface and it no longer looks wet (it’ll brighten a bit in color), flip it over for a few seconds (I used a fork to help me flip, not a spatula – the dosas are too delicate).
  • Like all pancakes, the first one is usually rather a mess…but it still tastes good!


Samosa Filling

Ingredients
4 – 5 medium potatoes, boiled in their jackets and allowed to cool (remember the cut around the center before cooking technique from the gnocchi? Do this here, it’ll help peel the potatoes later)
4 tbsp oil
1 medium onion, peeled and finely chopped
1 cup shelled peas
1 tbsp finely grated ginger
1 fresh green chile, finely chopped
3 tbsp very finely chopped fresh coriander (cilantro)
3 tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds (I actually used whole seeds and it rocked)
1 tsp garam masala
1 tsp ground roasted cumin seeds (used whole seeds again – gives it a nice texture)
1/4 tsp cayenne pepper
2 tbsp lemon juice

Oil for frying

Directions

  • Peel the potatoes and cut them into 1/4″ dice.
  • Heat 4 tbsp oil in a large frying pan over medium heat. When hot, put in the onion. Stir and fry until brown at the edges.
  • Add the peas, ginger, green chile, coriander/cilantro, and 3 tbsp water.
  • Cover and lower heat, simmering until the peas are cooking (this takes about 5 – 7 minutes if they’re frozen).
  • Stir every now and then and add more water if the mixture dries out (I did have to use another tablespoon or two).
  • Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin seeds, cayenne, and lemon juice. Stir to mix completely.
  • Cover and cook on low for 3 – 4 minutes.

Serve wrapped in the dosas. Ideally you’d rip pieces of the dosa off and pick up the potato mixture with it, then dipping it in a sauce like a raita. Yum!!


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