This is combo amchigele cuisine – amchigele + the popular Mumbai batata vada!
Makes a delicious breakfast for a Sunday or a evening snack.
Udad dal – ½ cup
Rice – 1 cup
Potatoes – ½ kilo
Green chilies, mustard seeds, coconut oil, turmeric powder and salt to taste
Prepare an dosai batter. Soak half a cup udad dal and one cup of rice (personally I prefer ukdo tandul) for three hours. Grind it in a ‘ragdo’ to a fine paste; alternately use a mixer. Keep the batter as thick as possible. Keep it overnight.
Boil half a kilo of potatoes. Peel them and then mash the potatoes with a pinch or two of turmeric powder. In a pan add two tablespoons of good quality coconut oil and when hot, add mustard seeds, small pieces of green chilies and whole udad dal till the mustard seeds start ‘jumping’ an udad dal becomes golden brown. Add it to the mashed potatoes and mix it thoroughly while adding salt to taste.
Make medium sized balls of the mashed potatoes and dip it completely in the batter and deep fry in fresh coconut oil till crisp and golden brown.
Relish it with garlic chutney.
You may also cut a soft ‘pao’ into half and compress one-two Vadas and have a hearty snack or breakfast.