Soybean Dosa and Potato Bhaji (Curry)

Change is the only thing that is constant in this world. However, I am the type of person who does not like change very much in my everyday life. I would rather tread the familiar grounds rather than venturing something new.  I feel complacent knowing the known, I can do the same things day in and day out without feeling bored.  

But then when it comes to cooking, I am just the opposite. I love to try out new things, experiment, create new ideas etc. I like incorporating healthy things into our everyday cooking without sacrificing taste and flavor. Knowing that soya bean is such a healthy legume, I try to use it where ever possible. I add about ½ cup of soybean while making the regular urad dosa batter and this makes a wonderful and nutritious Soya Bean Dosa Recipe (Indian Pancake). There is no difference in taste at all, it is as if one is eating the regular Dosa. The Potato Patal Bhaji ( Liquid Curry) forms a great addition to this Dosa.

This goes to JFI-Soya an event hosted by Sia and also to Latha who is hosting the WBB-Combi Breakfasts event. 

Ingredients for Potato Curry

• 1 large potato

• 1/2 cup onion chopped

• 1 ripe medium tomato

• Turmeric

• 2-3 green chillies

• Mustard seeds

• Curry leaves

• asafetida

• Oil

• Salt to taste

Preparation:

• Peel the potato and dice it into small cubes.
• Chop the onions and tomatoes into small pieces and keep aside.

 Method: 

• Boil the potato separately in sufficient amount of water. Make sure that the potato is not completely cooked.
•  Take a heavy bottom pan; add about 2 Tbsps of oil. Add mustard seeds and let it splutter.
• Add the curry leaves and asafetida and mix well.
• Add the diced onions and sauté until it turns transparent.
• After the chopped tomatoes, salt, turmeric, and green chillies and mix well.
• After the tomato is slightly cooked, add the cooked potato to this and mix well.
• Add more turmeric, salt and oil if necessary. Cover this and allow it to cook for a while.

 

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Ingredients for Dosa

• 1.5 cups rice
• 1 cup urad daal
• ½ cup soybean
• Handful of cooked rice 

Preparation:

• Soak the rice, urad daal and soybean in enough water for about 6-7 hours.
• Grind this to a smooth paste along with cooked rice, sufficient water and keep aside. Let the batter ferment for at least 6-7 hours in summer and about 24 hours in winter.

Method:

• When ready to make the dosas, check for the consistency of the batter. It should not be too thick or thin. Add water if necessary. Add salt and mix well.
• Heat the iron griddle or non-stick tava on high heat. Sprinkle some water on it to make sure it is hot.
•  Pour a ladle full of batter in the centre, spread with the back of the ladle to form a round.
• Pour a tsp. of ghee or oil over and around it and cover this with a plate.
• After a minute or so, check to see if the back of the Dosa is cooked.
•  Turn with a spatula when crisp and flip onto the other side.