**Aajtak kbi isko breakfast me nhi khya🫢**

Ingredients

• 2 cups Fermented Dosa Batter (store‑bought or homemade, fermented 8–12 hours)
• 2 medium Potatoes (about 300 g, boiled, peeled and mashed)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (chopped)
• 3 Green Chili (2 for masala (slit), 1 for chutney (chopped))
• 2 tsp Mustard Seeds (1 tsp for masala, 1 tsp for chutney tempering)
• 15 leaves Curry Leaves (split between masala and chutney tempering)
• 3 tbsp Oil (vegetable or canola oil; 2 tbsp for masala, 1 tbsp for chutney tempering)
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder (optional for extra heat)
• to taste Salt
• 1 tbsp Tamarind Pulp (for chutney soaking)
• ¼ cup Roasted Peanuts (unsalted, skin removed)
• 1 tbsp Chana Dal (for chutney)
• 1 tbsp Urad Dal (for chutney)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Cook until tender (about 15 minutes), then drain.

   Time: PT15M

   Temperature: medium‑high heat

2. Cool, Peel & Mash

   Transfer boiled potatoes to a bowl of cold water for 2 minutes, peel, and mash with a glass or potato masher until smooth. Set aside to cool completely.

   Time: PT5M

3. Soak Chutney Ingredients

   In a small bowl combine tamarind pulp, roasted peanuts, chopped green chili, chana dal and urad dal. Add enough water to cover and let soak for 15 minutes.

   Time: PT15M

4. Grind Peanut Chutney

   Drain the soaked mixture, transfer to a blender, add a splash of water and blend to a smooth, pourable consistency.

   Time: PT5M

5. Temper the Chutney

   Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds, a pinch of red chili powder, and a few curry leaves. When the seeds splutter, pour the ground chutney into the pan, stir for 2‑3 minutes, then remove from heat.

   Time: PT5M

   Temperature: medium heat

6. Prepare Potato Masala

   Heat 2 tbsp oil in a skillet. Add 1 tsp mustard seeds, a few curry leaves, then sauté chopped onion until translucent (3 minutes). Add slit green chilies, chopped tomato, turmeric, red chili powder, and salt. Cook 2‑3 minutes, then stir in the mashed potatoes. Cook another 5 minutes, adjusting seasoning. Set aside warm.

   Time: PT10M

   Temperature: medium heat

7. Cook Dosas

   Heat a non‑stick tawa over medium‑high heat. Lightly grease with oil. Pour a ladleful of fermented batter onto the center, quickly spreading in a circular motion to a thin crepe (≈10 cm diameter). Drizzle a few drops of oil around the edges. Cook 1‑2 minutes until the surface loses shine and the edges turn golden. Flip (optional) and cook another 30 seconds for extra crispness. Repeat for remaining batter.

   Time: PT8M

   Temperature: medium‑high heat

8. Serve

   Stack the hot dosas on a plate, serve with the prepared potato masala, peanut chutney, and optionally a side of sambar.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

7 g

Fiber

4 g