Semolina stuffed dosa

Name: Semolina stuffed dosa
Cuisine: Kenyan
Ingredients: 3/4 cup semolina; 2 tbsp rice flour; 1/2 tsp salt (or to taste); 1-2 tsp cumin seeds; a few thin slices of green chili (optional); 1 1/2 cups water (may need to add a couple more tablespoons); 1-2 tbsp oil; 1 tbsp oil; 1 tsp cumin seeds; 2 medium potatoes, cut into 1/2 inch cubes; 1 large onion, cut into half pole to pole and cut into 1/4 inch thick slices; 1/2 tsp chopped green chili; 1 1/2 cups water; 1/2 tsp red chili powder; 1 tsp turmeric; 1/4 tsp salt (or to taste); handful chopped cilantro leaves

Bhumika Gandhi @cook_9755604

Semolina stuffed dosa

Bhumika Gandhi @cook_9755604

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Ingredients

3/4 cupsemolina
2 tbsprice flour
1/2 tspsalt (or to taste)
1-2 tspcumin seeds
a fewthin slices of green chili (optional)
1 1/2 cupswater (may need to add a couple more tablespoons)
1-2 tbspoil
1 tbspoil
1 tspcumin seeds
2medium potatoes, cut into 1/2 inch cubes
1large onion, cut into half pole to pole and cut into 1/4 inch thick slices
1/2 tspchopped green chili
1 1/2 cupswater
1/2 tspred chili powder
1 tspturmeric
1/4 tspsalt (or to taste)
handfulchopped cilantro leaves

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Steps

1

Stuffing
2

In a medium pot, heat the oil over medium heat.
3

When the oil begins to shimmer, add the cumin. It should sizzle when added. Quickly stir and add in the onion and green chili. Cook until the onion is transparent. Stir a few times so the onion does not burn.
4

Add in the potato, water, chili powder and turmeric and salt. Stir. Bring to a boil.
5

Cover and cook for about 15 minutes. Stir every 5 minutes or so. If the water level starts to look low, add a little more. You should end up with some potato mush along with some cubes but there should not be any extra liquid in the pot. If you end up with extra water, just lift he lid and cook for a few minutes until the liquid evaporates.
6

In a medium bowl, mix the semolina, rice flour, salt and cumin seeds.
7

Add in the green chili slices and water. Stir really well.
8

Stir the batter really well until it’s well blended and pour the batter into the hot pan one ladle full at a time until there is a thin layer of batter covering the whole bottom of the skillet.
9

Drizzle a few drops of oil around the edge of the dosa.
10

Let cook for about 2 to 3 minutes. The edges should start to lift away from the pan.
11

Flip and cook for another 15 seconds
12

When ready to assemble, lay out a dosa on a plate the lighter side facing up. Add potato curry to the middle and roll. Serve with chutney.