Wednesday, February 15, 2012
We call this stuffing as "Masala Doshachi Bhaaji" in Marathi. As a kid, I even loved to eat this with chapati. But stuff it inside a crispy dosa and serve it with chutney and sambar for a perfect snack.
4-5 Medium Yukon gold potatoes, boiled, peeled, cut/lightly mashed
salt to taste
A pinch of sugar (optional)
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 sprigs of curry leaves, torn
1 tsp urad daal
1/2 tsp chana daal
2-3 byadgi dry chilies, halved
1 cup thinly sliced onion
0. Pressure cook potatoes, peel and cut into pieces
1. Heat oil in a kadai or wok.
2. Add all the seeds,spices, chilies and leaves. As they splutter, add onion. Saute till onion is soft. Sprinkle water if needed so onion does not stick to the pan.
3. Add cut/lightly mashed potatoes, salt and sugar if using.
4. Cover and let it cook till all the ingredients are mixed together.
1. I love to squeeze half of lemon after the bhaaji is cooked. You can do it if you like.
2. Addition of a pinch of sugar is optional.
3. Sometimes I substitute butternut squash for potatoes just for a variation. In that case, do not use sugar at all since squash is sweet.
4. If using this bhaaji as a stuffing for dosa, I mash the boiled/peeled potatoes lightly. If this bhaaji is served as an accompaniment with chapatis for a daily meal, I cut the boiled/peeled potatoes.