Poori recipe Masala dosai
Boil the potatoes by adding little turmeric. This gives a nice bright yellow color to the poori kizhangu. Peel the skin of the boiled potatoes. Mash one potato with your palm and cut one potato into cubes. Thinly slice the onions and slit green chilli. Grate the ginger. I used a very small piece. In a pan, add oil and throw in the mustard seeds, urad dal, ginger,green chilli and curry leaves. When the urad turns golden brown, add the sliced onions.
Saute for few minutes till the onions becomes translucent.
When done, add the mashed and cubed potatoes.
Add 1 cup of water to this. Mix well and add 1/4 tsp of turmeric powder. Add salt.
Add Garam masala. Mix the besan | kadalai maavu in 2 tblsp of water and mix well without any lumps.
This masala will absorb water once it comes to boil, so don’t worry if it is thin.
Switch off the flame. Add lemon juice (if using) Serve hot with pooris.
NOTES:
Few bits of cashew nuts can be added while tempering mustard seeds, to make it rich. Finely chopped tomato can be added after sauting the onions. I have seen in many restaurants they ad green peas or finely chopped carrots to this poori kizhangu. If adding any one of this add after sauting onions. If made little thick, this can be used as a spread for dosa too. Poori Kizhangu can be eaten with rava idli and chapathis too
Dr.Sameena@https://myeasytocookrecipes.blogspot.in/ Love the clicks Jayashri.. 🙂 https://www.poornirecipes.blogspot.com I tried ur masala recipe 2days back and it came out really well. The key point ot note was to have some potato pieces cut and rest mashed.. Thank you so much
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