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Dosa with potato filling
Fruit and vegetables
7
fenugreek
seeds
400g/14oz
tomatoes
, chopped
200g/7oz
red onion
, chopped
30g/1oz red
chilli
, chopped
30g/1oz
garlic
, chopped
1 dried red
chilli
1 sprig
curry leaves
7
curry leaves
45g/1½oz
onions
, sliced
35g/1oz mild green
chillies
, chopped
225g/7½oz cooked
potatoes
(peeled, diced and boiled)
1 tsp
lemon juice
1 tsp
fresh coriander
, finely chopped
Tins, packets and jars
155g/5½oz
basmati rice
70g
urid dal
(split black gram)
100g/3½oz
tamarind
paste
7g/⅓oz
urid dal
(black gram split)
1 tsp
chana dal
1 tsp
urid dal
coconut and coriander
chutney
Cooking ingredients
1 tbsp
gram flour
oil
, for cooking
salt
, to taste
100g/3½oz
dates
, stones removed
2 tsp
salt
2 tbsp
sunflower oil
3g
mustard seeds
½ tsp ground
turmeric
1 tbsp
sunflower oil
1 tsp
mustard seeds
½ tsp
asafoetida
½ tsp ground
turmeric
½ tsp
garam masala
salt
, to taste
red
chilli powder
green
chilli paste
vegetable oil
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