Instant Wheat and Semolina Dosa with dry potato curry and chutney By Trisha Rudra

Breakfast scenes for a monotonous morning at home can be spruced up with Instant Wheat Dosa with Potato sabzi and a little bit of chutney. And if you are a dosa aficionado like us, you may have it for lunch or dinner too.

Trisha Rudra is a foodie fanatic, self-taught baker and home chef, ardent reader, photographer and enthusiastic traveler. In her words — “Armed with a Bachelor’s in Advertising and a Master’s degree in English Literature, I began working with content right from college, and spent over a decade in the field, until I quit the corporate world to pursue my passion. What began as simple cooking, turned into full-fledged blogging, and soon, a small home entrepreneurship, that is now my bread and butter.  I currently run a confectionery and food business from home called Trisha’s Kitchen Alchemy, and work every day with one of my biggest passions, food!

  • 1 cup atta (wheat)
  • 1/2 cup sooji (semolina)
  • 1/2 cup curd
  • 3/4th tsp baking soda
  • salt to taste
  • water
  • Oil
  • Mix all the ingredients to form a semi runny batter.
  • Heat a nonstick pan and brush oil.
  • Now using a ladle pour some of the batter onto the pan.
  • Use the backside of the ladle or a spatula to spread it.
  • Let one side cook till golden brown, now flip and let the other side cook equally well.
  • Remove from pan and serve.
Potato Curry: 
  • 4 boiled potatoes crushed
  • 2 onions finely chopped
  • A handful finely chopped garlic
  • 1 tbsp oil
  • half a tsp mustard seeds
  • a handful curry leaves
  • turmeric powder
  • chilli powder
  • salt to taste
  • water
  • finely chopped coriander leaves (cilantro)
  • a few drops of lemon juice
  • Heat oil in a pan
  • Temper with half a tsp mustard seeds
  • Add a handful curry leaves
  • Now add the finely chopped onion and garlic and fry lightly
  • Add the crushed potatoes, mix
  • Add turmeric and chili powder
  • Add salt to taste
  • Mix and fry well
  • Add a few teaspoons of water just to bring it all together
  • Finally garnish with finely chopped coriander leaves and a few drops of lemon juice
  • Serve
  • 1 cup (packed) coriander leaves with stems
  • 2 cups grated coconut
  • 1 tbsp oil/ Ghee
  • Juice of 1 lemon
  • Salt and sugar to taste
  • mustard seeds
  • dry roasted Bengal gram lentil (chana dal)
  • curry leaves
  • Method:
    Blend well the coriander leaves and coconut
  • Keep it aside
  • For tempering, heat a pan with some oil or ghee
  • Add some mustard seeds, dry roasted chana dal, curry leaves — and once it crackles, add it to the chutney you had kept aside
  • Serve

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