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Fried egg dosa with potato curry

Emma Knowles
  • 90 minutes
  • Serves 4

INGREDIENTS

1

Garlic clove

4

Golden shallots

2

Long green chillies

1 kg

Sebago potatoes

8

Eggs

220 g

Basmati rice

1 tsp

Fenugreek seeds

2 tsp

Mustard seeds, brown

50 g

Ghee

2

sprigs Curry, leaves

100 g

M chana dhal (see note), rinsed (½ cup)