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Pohe

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Ingredients: v   1 cup flattened rice flakes (pohe) v   1 medium-sized onion, finely chopped v   1 medium-sized potato, peeled and diced v   1/4 cup peanuts v   1 green chili, finely chopped (adjust according to your spice preference) v   1/2 teaspoon mustard seeds v   1/2 teaspoon cumin seeds v   A pinch of asafoetida (hing) v   8-10 curry leaves v   2 tablespoons oil v   1/2 teaspoon turmeric powder v   Salt to taste v   Fresh coriander leaves for garnish v   Lemon wedges for serving Optional toppings: v   Grated coconut v   Sev (crispy chickpea flour noodles) v   Pomegranate seeds Instructions: Rinse the flattened rice flakes (pohe) under running water for a few seconds and drain well. Keep it aside. Heat oil in a pan or kadai over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant. Add the diced potatoes and peanuts to the pan. Cook for a
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Masala Dosa

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I ngredients: For the Dosa batter: v   1 cup rice (preferably parboiled or idli rice) v   ¼ cup urad dal (split black gram) v   ¼ teaspoon fenugreek seeds (optional) v   Salt to taste v   Water for soaking and grinding For the Potato Filling: v   3 medium-sized potatoes, boiled and mashed v   1 onion, finely chopped v   1 green chili, finely chopped v   ½ teaspoon mustard seeds v   ½ teaspoon cumin seeds v   ½ teaspoon turmeric powder v   A few curry leaves v   2 tablespoons oil v   Salt to taste For the Chutney: v     Coconut chutney and sambar (traditional accompaniments to Masala Dosa) Instructions: Dosa Batter: Rinse the rice, urad dal, and fenugreek seeds. Soak them in water separately for about 4-6 hours or overnight. Drain the water and grind the rice, urad dal, and fenugreek seeds separately to a smooth paste using a blender or wet grinder. Mix the ground rice and urad dal batter together in a large bowl. Add salt and mix well. The
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