Serve with vegetables and fruits for a more balanced meal
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Wash rice, urad dal, chana dal and halba seeds until clean. Soak for 5 hours.
After 5 hours, grind until smooth. Put the batter into a bowl and cover. Leave for 12 hours. After 12 hours, you can see the dough fluffy (also bubbles on the surface).
In a skillet, heat oil, saute mustard seeds, curry leaves and chopped ginger, stir well.
Add the green chillies, turmeric powder, cumin and potatoes. Stir well.
Add MAGGI® CukupRasa and the coriander leaves, stir in the potatoes. Set it aside.
stir the batter gently. Now you can add water and MAGGI® CukupRasa. Stir slowly until the mixture is well blended and slightly watery consistently.
Heat a flat pan and pour a little water to reduce the heat before pouring the batter to make sure the tosai batter sticks to the pan until the tosai is golden brown.
Pour the tosai mixture, 2 tablespoons and turn in one direction to make a circle. Cook over medium heat.
Add 1 tablespoon of oil to the batter and let it cook and add the spicy potato masala in the tosai. Roll the tosai or flip in half and serve while hot.
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