Dosa Poppers- a delicious crisp snack made with potato and dosa batter
Dosa poppers is a innovative recipe which is delicious ,quick and interesting. I tasted this recipe in an popular Indian restaurant here in Dubai. We all loved the crisp snack and then I tried it at home. The result was exactly like the one I tasted at that restaurant.
It is quite an easy recipe to make with leftover dosa batter and the masala used for making masala dosa or batata vada, you can use any but personally I prefer the batata vada mixture to make it.
Stuffing for dosa poppers-
Peel and mash the boiled potatoes and then make tadka with some oil or ghee in a pan and then add mustard seeds, urad daal, asafoetida, curry leaves and green chilies in the hot oil and let them crackle. After this add some turmeric and the mashed potatoes and stir to mix. Now add salt, chili powder, little gun powder and mango powder and saute for 2 minutes. Add some fresh coriander and mix. You can also add some chopped cashew in the tempering if you prefer.
Dosa Popper Batter-
In the dosa batter add some rice flour and semolina, salt, chili powder, turmeric and sambhar powder and mix. The batter should be of coating consistency like pakora batter.
dip the potato balls in the batter and deep fry in hot oil till golden and crisp. serve with ketchup or any tangy spicy dip of your choice.
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Dosa Poppers
Ingredients
Potato filling
- 4 medium Potatoes / Aloo boiled
- 2 Green Chillies / Hari Mirch chopped
- handful Fresh Coriander / Cilantro / Hara Dhaniya
- to taste Salt / Namak
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Mango Powder / Amchoor Powder
- 1/3 tsp sambhar powder
- 3/4 tsp Mustard Seeds / Rai *
- 3/4 tsp White lentil/urad daal
- 10 Curry Leaves / Kadi Patta chopped
- 1/4 tsp Asafoetida / Hing powder
- 2.5 tbsp Cooking Oil
Dosa batter
- 2 cup Dosa batter
- 1/4 cup Rice Flour / Chawal Ka Atta
- to taste Salt / Namak
- 1/3 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Idli Podi Powder or sambhar powder
- 1/2 tsp Red Chilli powder / Laal mirch powder
Instructions
- Peel and mash the boiled potatoes.
- Heat a heavy bottom pan and add oil, when oil become medium hot then add mustard and urad daal.
- When they start to crackle then add chopped cashew,asafoetida, green chilies and curry leaves and stir to mix.
- Now add turmeric and the mashed potatoes and mix well.
- Now add salt, chili powder, mango powder and the sambhar masala and mix and saute for a minute on medium heat.
- Switch off the heat and add chopped coriander and mix.
- let the mixture cool down and come to room temperature.
- Make small lemon size balls from the potato mix and keep aside.
- In a bowl take the dosa batter and add rice flour and all the spices and mix well.
- You can add some water if it become too thick, it should be like pakoda batter.
- Heat enough oil in a deep pan.
- Dip the potato balls in the dosa batter and then drop them in the hot oil.
- Let them fry on medium hot oil to a nice golden colour and become crisp and then drain out on a paper napkin to absorb the excess oil.
- Serve hot with any tangy spicy dip of your choice or coconut chutney or ketchup.
- Enjoy !
Notes
Nutrition