3-6 new potatoes, peeled, boiled, and mashed (yielding 3-4 cups)
2 tbsp. ghee (can substitute olive oil or butter if needed)
2 tbsp. hot curry powder
1 jalapeno, finely diced
1 onion, thinly sliced into half-moons
1 carrot, finely diced
1 green pepper, finely diced
1/2 cup water (you may not need all of it, though)
3 tbsp. vinegar
3/4 cup green peas
Peel and boil potatoes until they're soft. Set aside. Melt ghee in a large, heavy pot, and add 2 tbsp. curry and the jalapeno. Cook for 3-4 minutes in order to toast the spices, and then add onion. Add carrot. Cook it for 3-4 minutes or until carrots are tender. Add potatoes, water, green pepper, and vinegar. Stir to incorporate ingredients. Add peas. (At this point, the mixture should be thick and able to stand on its own without being soupy.) Add salt and pepper and set aside to cool.
Apple + Mint Chutney
2 apples (peeled & cut away from the core)
1 bunch of mint (about a cup)
2 green onions, roots removed
1/2 lemon (juiced)
1/2 lime (juiced)
1 tsp. ground coriander
1 tsp. grated fresh ginger
pinch of salt
pinch of sugar
Pulse all ingredients in food processor until finely chopped but not too mushy.
After a lot of practice, I finally got my dosas to come out perfectly...well, at least I was proud of them. And I thought they tasted great. With a little experience, some sage advice from Krishna, and Sharon’s perfect recipe, I was not only a dosa admirer, I was now a dosa maker.
This story originally appeared in Edible Memphis.