Dosa, Khattay Aaloo, Anday ka Khageena, Coconut Green Chutney

Recipe By: Dr. Sabeena Naziri

Dosa recipe:

1 cup rice, 1 cup Maash daal, 1/4 cup Channa daal, soak in water for 3/4 hours, blend with 1-2 cups of water,

2. cover and let it ferment for 12 hours, batter should not be too thick, can add water and

3. beat if too thick, should be a little runny (or can buy dosa mix from any Indian store),

4. grease frying pan with oil and cook on medium flame like pancakes, but thinner once edges start to curl up roll it out!

Coconut Chutney:

fresh grated coconut or desiccated dry coconut,

coriander,

3/4 green chili,

salt to taste,

1/4 teaspoon of garlic/ginger paste,

blend with little water to thick paste

give tarka of zeera, Kari patta & 2/3 round whole red Chilli’s

Khattay aaloo:

boil 3/4 potatoes,

mash add salt pepper,

Add 1/4 tsp zeera powder, chopped fresh coriander and 3 lemon juice.

Anday ka Khageena:

6 eggs, chopped onions, tomato, fresh green Chilli’s, salt, pepper, haldi, coriander powder, cook in little oil, on medium flame, keep stirring till cooked

Enjoy Dosa, khattay aaloo, anday ka khageena, coconut green chutney and sweet lassi! Brunch! :)