Dosa Potatoes With Lime And Ketchup Recipes
DOSA POTATOES WITH LIME AND KETCHUP
Masala dosas -- large, thin, savory crepes typical of South Indian cuisine -- are easily one of my top five foods, and it's all because of the filling: spicy, hangover-level comforting, semi-mashed potatoes. Dosas are often enormous and very difficult (for me, at least) to finish in one sitting. But I'll always polish off the potatoes. So my mom thought, "Why not make just the best part of the dosa?" Her version is sort of traditional (we're not South Indian), but with the worthy additions of lime and squiggles of ketchup -- the former to cut through the richness of the potatoes, the latter because . . . potatoes and ketchup, of course!
Provided by Priya Krishna
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using your hands, break the potatoes into 1/2-inch pieces and set aside.
- In a large skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Add the turmeric, asafetida (if using), and onion, return the pan to medium-high heat, and cook, stirring, until the onion starts to become translucent, 2 to 3 minutes.
- Add the potato pieces, salt, red chiles, and chile powder, followed by 1/4 cup water. Cover and cook until the potatoes are soft and slightly mushy but still retain some of their shape, 4 to 5 minutes.
- Serve the potatoes with lots of lime wedges and ketchup to go on top.
DOSA POTATOES WITH LIME AND KETCHUP
Masala dosas - large, thin, savory crepes typical of South Indian cuisine - are one of the author's favorite foods, all because of the spicy, comforting, semi-mashed potato filling.
Provided by Adapted from
Yield 4
Number Of Ingredients 13
Steps:
- 1 Place the potatoes in a small pot and add enough water to fully submerge them
- 2 Bring to a boil over high heat, then reduce the heat to medium and cook for 30 to 35 minutes, until the potatoes can be easily pierced with a fork
- 3 Drain, rinse with cold water and let cool for 10 minutes
- 4 Once the potatoes are cool enough to handle, use your hands to break them into 1/2-inch pieces
- 5 Heat the oil until shimmering in a large skillet over medium-high heat
- 6 Add the black mustard seeds; as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat
- 7 Add the curry leaves, making sure they get fully coated in oil (there may be more popping and splattering)
- 8 The leaves should immediately crisp in the residual heat
- 9 Add the turmeric, asafetida, if using, and the onion
- 10 Return the pan to medium-high heat, and cook, stirring, 2 to 3 minutes until the onion starts to become translucent
- 11 Add the cooled potato pieces, salt, red chiles and chile powder, followed by the water
- 12 Cover and cook 4 to 5 minutes, until the potatoes are soft and slightly mushy but still retain some of their shape
- 13 Serve right away, with lime wedges and ketchup
Nutrition Facts : Calories 230 calories, Fat 8 g, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g
ROASTED POTATOES WITH LIME AND BASIL
Categories Citrus Herb Potato Side Roast Low Cal Wheat/Gluten-Free Summer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Preheat oven to 450° F.
- In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.
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