Dahi Aloo

About Dahi Aloo

Ingredients

• Medium potatoes, boiled, peeled and diced 2
• Yogurt 1½ cups
• Oil 2 tsps
• Cloves 3 to 4
• Black peppercorns 5 to 6
• Cinnamon 1 inch
• Green cardamoms 1 to 2
• Cumin seeds ½ tsp
• Curry leaves 5 to 6
• Small green chilli, finely chopped 1
• Ginger, finely chopped 1 tsp
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Peanuts, roasted and crushed 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Ginger strips a few to garnish

How to Make Dahi Aloo (Stepwise Photos)

Method

1. Whisk yogurt in a bowl.
2. Heat oil in a non-stick wok, add cloves, black peppercorns, cinnamon, cardamoms, cumin seeds, curry leaves, green chilli and ginger and saute till fragrant.
3. Add potatoes, turmeric powder, red chilli powder and crushed peanuts and mix well.
4. Add yogurt and cook till oil separates.
5. Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps