Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato stew with chilli dosa. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Potato stew with Chilli Dosa is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Potato stew with Chilli Dosa is something which I have loved my whole life. They’re fine and they look wonderful.
This video illustrates the preparation of vegetable stew. It goes well with Dosa, Appam, Idly, Chappati & Poori Vegetable Kuruma Add sliced onion and green chilli and fry until soft.
To get started with this recipe, we must first prepare a few components. You can cook potato stew with chilli dosa using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Potato stew with Chilli Dosa:
- Make ready Potato Stew:
- Prepare medium (peeled and cubed) Potatoes
- Prepare medium (thinly sliced) Onion
- Get (slit open lengthwise) green chillies
- Get piece (finely chopped) Ginger
- Take (finely chopped) Garlic
- Prepare Turmeric powder
- Make ready Coconut oil
- Prepare coconut milk
- Take For Tadka:
- Make ready Mustard seeds
- Get Cumin seeds
- Take Onions sliced
- Make ready Asafetida powder
- Take Curry leaves
- Prepare coconut oil
- Make ready Dosa Batter :
- Prepare Parboiled Rice
- Make ready Raw Rice
- Get Urad dal
- Get cooked rice / poha
- Prepare Fenugreek seeds (optional)
- Get Salt
- Prepare dried chillies
- Prepare oil
Chilli potato is quite popular in the Indian restaurants & is. Potatoes also incorporate many different phytonutrients which have anti-oxidant activity. The world's preferred root veggie, the potato, keep in the cool, dark, well-ventilated place as, if encountered with light, they will sprout green limbs. They must be stored in paper, instead of plastic bags.
Instructions to make Potato stew with Chilli Dosa:
- In a pressure cooker heat oil, add the thinly sliced onions. slit chillies and chopped ginger, garlic and sauté until the onions gets transparent.
- Now add the cubed potatoes, turmeric powder, with water and salt. Pressure cook for 2 whistles.
- Add the thick coconut milk to the cooked potatoes and if required some more water, to adjust the consistency bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
- For the Tadka: heat oil, splutter mustard seeds, jeera seeds, Add onions, curry leaves, and remove from the heat. - Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavour to seep in.
- For preparing Dosa: Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients. Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste.
- Cooked rice is used to give softer texture. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rise. Once the batter is fermented, you can use it to prepare Idli / Dosa / Unni Appams. The Key for soft Dosa is rightly fermented airy batter
- Soak the chilli in water for 1 hour. Grind it to smooth paste along with salt and oil. Apply this paste over the cooked Dosas. Thus the chilli Dosa is ready to eat.
Sweet potatoes are hands down my favorite veggie. The sweet potatoes did end up a bit mushier than when cooked in the slow cooker, but flavors were delicious. Add everything to the Instant Pot and cook it on the "meat/stew" setting. Add in the thin extract of coconut milk first and let it come up to a boil. Add in the potatoes and mix well.
So that is going to wrap it up for this special food potato stew with chilli dosa recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
