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!

 Dosa:

• 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.

• 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