Again I have taken a fabulous idea from Australian Gourmet Traveler and have implemented it here with us as an a la carte breakfast. The Fried Egg Dosa with Potato Curry. Dosa is a traditional Indian pan cake, completely gluten free which is great. The flour is actually made with rice and lentils which originally get soaked over night and then ground to a paste. Yogurt is added and then it get "fermented over night in the fridge.
Sounds like a lot of work? Yes you are right it is But luckily we live in a time of convenience products and you can buy a Dosa Premix in most good Indian Grocers. Then you just follow the instruction on the packet....hopefully there is an English translation....
The curry is a very simple curry and on top of that a dry curry, so there is no sauce. But it is delicious and fills your tummy.
I usually just fry the Dosa, do my eggs on the side, then top the finished Dosa with the eggs and potato curry, generously sprinkle with freshly grated Coconut and then put a lot of fresh Coriander on top and Voila, you got a great and different Breakfast.
Do I just eat it for Breakfast? No, for sure not. I can eat the Dosa anytime of the day, but that is just because I like it at any time of the day.
170 ml Water
1 kg Potatoes
50 g Ghee
100 g Shallots
25 g Garlic
20 g Chili, green
20 g Mustard Seeds
20 g Curry Leaves
20 g Masala mix
100 g Fresh Coconut, grind
30 g Coriander, fresh
3 ea Lime wedges
10 ea Eggs
Method
Peel and cut the potatoes in cubes
Put in sauce pan, cover with water and bring to the boil
Simmer till al dente
Pour off the water
Cut Shallots and garlic in fine slices
Heat ghee and saute shallots, garlic and chili till caramelized
Add mustard seeds, curry leaves and masala mix
Saute another 2 minutes
Add the potatoes and toss quickly
Fry the Dosa on a crepe pan
Fry the eggs separately
Put a Dosa on the plate, add egg and potato curry
Generously sprinkle with coconut and coriander
Serve with lime wedges
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