Instant Potato Dosas

  

 Ingredients

 

1 cup all purpose flour or maida

2 tbsp besan

3 tbsp rice flour

2 tbsp flaxseed powder

1-2 green chilies finely chopped

2 potatoes grated

1 cup spinach, chopped optional

¼ cup coriander leaves optional

1 tsp turmeric pdr

1 tsp red chili pdr optional

salt

oil to cook

 

Preparations

 

In a mixing bowl, add all-purpose flour, rice flour, chickpea flour, flax seed powder, and salt.

Add minced green chilies, chopped spinach, and cilantro. Mix it well. Then add the grated potatoes. You can use boiled or raw potatoes in this recipe.

Add water gradually and then mix it well. It should resemble a thick dosa batter consistency. I later added turmeric and paprika to the batter for more flavor and color.

Heat a skillet and pour a ladle full of batter on it and spread it like a pancake. Drizzle oil around it and cook it evenly on both sides. This dosa takes a little bit longer to cook, so keep that in mind. You can cover the skillet with a lid to speed up the cooking time.

 Always serve these Indian crepes fresh along with any chutney like Coriander Mint Chutney.

 

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