Step by step instructions to Make Kuttu Ka Dosa :
A fresh and sound Kuttu Dosa recipe . Not any more exhausting vrat ka khaana loaded up with oil, this potato filled dosa, the player of which is made of buckwheat flour and colocasia, is an incredible choice for the individuals who need to try not to eat Kuttu in southern style pooris or pakoris. A fast and simple formula which doesn’t think twice about the taste.
Cook Time : 1 hr 15 mins
Prep Time : 15 mins
Cook Time : 1 hr
Recipe Servings : 4
Ingredients of Kuttu Dosa :
For Potato Filling:
•boiled Ghee (for frying)
•to taste salt (use sendha namak if fasting)
•1/2 tsp red bean stew powder
•1/2 tsp ginger, chopped
For the Dosa:
•5 tbsp buckwheat flour (kuttu)
•2 tbsp arbi (colocasia),
•to taste salt
•1/2 tsp ajwain (carom seeds)
•1/2 tsp red stew powder
•1 tsp ginger, chopped
•1 tsp green chillies, chopped
•ghee (explained butter)
•1/2 tsp green chillies, chopped
The most effective method to Make Kuttu Ka Dosa
Set up the Potato filling:
1.Heat ghee in a dish, squash the potatoes into it and blend in the remainder of the ingredients.
2.Toss the potato combination around for a couple of moments till it turns out to be light brown in colour.
3.Take it out and keep aside.
Prepare the Dosa:
1.In a bowl, crush the arbi and blend it in with the flour and salt.
2.Add some water and blend well.
3.Add the ajwain, red stew powder, ginger and green chillies and blend again.
4.Keep adding water and mixing one way till the hitter transforms into a smooth streaming consistency.
5.Heat a level skillet, touch a touch of ghee on it, pour a spoon of the player and spread it.
6.Cook for a couple of moments and spread more ghee around the edges to make it crisp.
7.Now flip it over and cook the other side.
8.Now put some filling on top and overlap the dosa over it.
9.Serve hot with mint and coconut chutney.
Yum! This looks so delicious and tasty!
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