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Tag: vegetarian

  • Crispy Masala Dosa with Potato Filling

    Crispy Masala Dosa with Potato Filling

    About this recipe

    Make restaurant-style masala dosa at home with a simple potato filling, clear method, and crisp edges that are easy to master.

    Time & yield

    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Serves: 2

    Ingredients

    • 2 cups ready dosa batter
    • 2 medium potatoes, boiled and mashed
    • 1 small onion, sliced
    • 1 teaspoon mustard seeds
    • 1 teaspoon chana dal
    • 8 curry leaves
    • 1/4 teaspoon turmeric
    • 1 green chili, chopped
    • 2 tablespoons oil
    • Salt to taste
    • Coconut chutney and sambar for serving

    Step-by-step method

    1. To make the filling, heat oil in a pan. Add mustard seeds, chana dal, curry leaves, and green chili.
    2. Add onion and sauté until soft. Add turmeric, salt, and mashed potatoes. Mix well and keep aside.
    3. Heat a non-stick pan and spread one ladle of dosa batter into a thin circle.
    4. Drizzle a little oil around the edges and cook until the dosa turns golden and crisp.
    5. Place the potato filling in the center, fold the dosa, and serve immediately with chutney and sambar.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Easy Vegetable Upma with Ghee Aroma

    Easy Vegetable Upma with Ghee Aroma

    About this recipe

    This beginner-friendly vegetable upma is soft, savory, and flavorful, with simple steps that make breakfast feel warm and satisfying.

    Time & yield

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Serves: 2

    Ingredients

    • 1 cup semolina (rava/sooji)
    • 2 tablespoons ghee or oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad dal
    • 1 teaspoon chana dal
    • 1 small onion, chopped
    • 1/2 cup carrots and peas, finely chopped
    • 1 green chili, chopped
    • 8 curry leaves
    • 2½ cups water
    • Salt to taste
    • 1 tablespoon lemon juice
    • 2 tablespoons coriander

    Step-by-step method

    1. Dry roast the semolina in a pan on low heat until it smells nutty. Remove it to a plate.
    2. Heat ghee in the pan. Add mustard seeds, urad dal, chana dal, curry leaves, and green chili.
    3. Add onion and cook until soft. Add the chopped vegetables and sauté for 2 to 3 minutes.
    4. Pour in water and salt. Bring it to a gentle boil, then lower the heat.
    5. Add roasted semolina slowly while stirring continuously to avoid lumps.
    6. Cook for 2 to 3 minutes until the upma turns soft. Finish with lemon juice and coriander.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.