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Idli & Dosa Part 3

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Learn how to make South Indian Idli, Coriander Chutney, Urid dal Chutney and Potato filling for dosa.
For idli
  White rice 3 Cup (48 tbs)
  Urad dal 1 Cup (16 tbs)
  Salt To Taste
  Water 4 Cup (64 tbs)
  Cooking spray 6 Dash
For coriander chutney
  Coriander leaves 1 Bunch (100 gm), chopped
  Green chili 6 , chopped finely
  Lemon juice 1 Teaspoon
  Lime 1⁄4
  Cilantro 1⁄4 Cup (4 tbs), chopped finely
  Ginger 2 Teaspoon, minced
  Turmeric powder 1⁄2 Teaspoon
  Cayenne pepper powder 1 Teaspoon
  Sugar 1 Teaspoon
  Black pepper To Taste
For urad dal chutney
  Urad dal 3 Tablespoon
  Coconut 1 1⁄2 Tablespoon, grated
  Ginger 1 Tablespoon, minced
  Green chilies 2 Teaspoon, chopped finely
  Canola oil 1 Tablespoon
  Salt and pepper To Taste
For potato filling
  Onion 1 , chopped
  Green onion 1⁄4 Cup (4 tbs), chopped
  Ginger 2 Teaspoon
  Green chili 3 , chopped
  Garlic 4 Clove (20 gm), minced
  Mustard 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Canola oil 2 Tablespoon
  Potato 3 , cubed
  Frozen peas 1 Cup (16 tbs)
  Red pepper powder 1 Teaspoon
  Salt 1 Teaspoon
  Cumin coriander powder 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon

1. In two separate bowls, soak the rice and urad dal in water for overnight. Spray cooking spray on idli moulds.

2. In a blender, add rice with water. Blend for 5-10 minutes. Add urad dal and blend until smooth.
3. Transfer the batter into a large bowl, add salt and mix well. Set aside for 5-6 hours to ferment the batter.
4. Ladle the batter into the idli moulds.
5. In the idli maker, pour water in the bottom and bring to a boil. Place the idli moulds and steam for about 20 minutes.

6. Serve the Idli with sambar, coriander chutney and urad dal chutney.

1. In a blender, add water, coriander leaves, green chilies, lemon juice, lime wedge, cilantro, ginger, turmeric powder, cayenne pepper, salt, sugar and black pepper.
2. Blend until smooth. Transfer it to a serving bowl.

3. Serve the Coriander Chutney with dosa or idli.

1. In a pan, heat oil over medium heat. Add urad dal and sauté well.
2. Stir in the coconut, ginger, green chilies, salt and pepper. Keep stirring and sauté until light brown.
3. In a blender, add in the sauteed mixture. Blend until smooth chutney. Transfer the chutney into a bowl.

4. Serve the Urad Dal Chutney with dosa or idli.

1. In a pan over medium heat, pour oil. Add mustard seeds, cumin seeds, onion, green chilies, green onion, ginger and garlic. Saute well.
2. Stir in the potatoes and peas. Mix well and add turmeric powder, red pepper powder, salt, cumin coriander powder and sugar.
3. Stir occasionally and cook for 2-3 minutes.
4. Transfer it to a serving bowl. Add lemon juice and mix well.

5. Serve this Potato Filling as a filling for dosa and enjoy!

Recipe Summary

Difficulty Level: 
South Indian
Preparation Time: 
50 Minutes
Cook Time: 
35 Minutes
Ready In: 
85 Minutes
Curried Potato Filling For Fermented Rice Or Bean Pancake
If you have failed to make restaurant-like perfect dosas at home, then this video is likely to come to your rescue. Chef Bhal Dave whips up delicious, flavorful potato filling for dosas that is likely to tickle your taste buds. Just follow his instructions to the T and treat your friends and family to delicious South Indian style dosas.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 535 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 382.3 mg15.9%

Total Carbohydrates 99 g33.1%

Dietary Fiber 11.4 g45.7%

Sugars 5.5 g

Protein 15 g30.6%

Vitamin A 38.1% Vitamin C 94.4%

Calcium 20% Iron 19.7%

*Based on a 2000 Calorie diet

Idli & Dosa Part 3 Recipe Video, Curried Potato Filling For Fermented Rice Or Bean Pancake