💛 Ingredients 💛
4-5 cups dosa batter
4-5 teaspoons butter
Red chili powder to sprinkle
For potato cutlet:
5 large potatoes, peeled, boiled, mashed
1/2 cup peas, boiled
1/2 cup capsicum, chopped
1/2 cup tomatoes, chopped
1/2 cup coriander, chopped
4 tablespoons oil
8-10 curry leaves (limbdo)
1 teaspoon cumin (jeera)
1 teaspoon split black gram (urad dal)
1 tablespoon corn starch
Masala: (mix in a bowl)
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1/2 tablespoon garam masala
1 tablespoon sambhar masala
Salt to taste
1 cup cabbage, shredded
1 cup capsicum, shredded
For green chutney:
Combine the following in a blender and blend it:
2 bunches coriander, roughly chopped
1/2 green capsicum, roughly chopped
2 green chillies, roughly chopped
1 teaspoon cumin powder
1/2 of a lime, squeezed
salt to taste
1/4 teaspoon sugar
2-3 tablespoons of water as needed for smooth consistency
For coconut chutney:
Combine the following in a bowl:
1 cup fresh coconut, grated
1/2 cup yogurt
Salt to taste (optional)
💚 Instructions 💚
For potato cutlet:
In a deep pan, heat 3 tablespoons of oil.
Add split black gram and cumin, let it splutter.
Add all the masalas and curry leaves.
Mix well and cook for few seconds.
Add peas, capsicum, tomatoes, and stir until semi-soft.
Add mashed potato and coriander. Mix until well combined.
Let the mixture cool and then add corn starch and mix well.
Scoop the potato mixer and shape them into cutlets.
In a pan, heat oil and pan-fry the cutlets until golden brown and crispy.
Keep it aside.
Heat dosa pan.
Spread the batter to make a dosa.
Lower the heat and spread butter over it.
Place shredded cabbage and capsicum in the center and sprinkle some chili powder over it.
Place cutlet on the top.
Top it with green chutney and coconut chutney.
Sprinkle some red chili powder.
Fold the dosa and serve with any chutney or sambhar or ketchup.