Dabeli

About Dabeli

Ingredients

• Buns 4
• Medium potatoes, boiled, peeled and mashed 6
• Garam masala powder 1½ tsps
• Degi mirch powder 2 tbsps
• Chaat masala 1 tsp
• Salt to taste
• Sugar ½ tsp
• Oil 2 tbsps
• Mustard seeds 1 tsp
• Curry leaves 7 to 8
• Garlic cloves ½ cup
• Lemon juice ½ tbsp
• Nylon sev as required
• Medium onion, finely chopped 1
• Fried peanuts ½ cup
• Fresh pomegranate pearls 2 tbsps
• Butter 2 tbsps
• Sweet tamarind chutney to drizzle
• Coriander-mint chutney to drizzle

How to Make Dabeli (Stepwise Photos)

Method

1. To make filling, take potatoes in a bowl, add garam masala powder, 1 tsp degi mirch powder, chaat masala, salt, sugar and ¼ cup water and mix well.
2. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and curry leaves and let the seeds splutter. Add the potato mixture and saute for 3-4 minutes. Transfer this into a bowl.
3. To make garlic chilli chutney, put garlic cloves in a grinder jar, add remaining degi mirch powder, salt, ½ lemon juice and a little water and grind well. Transfer into a small bowl.
4. Slit the buns from the center without cutting through, and spread garlic chilli chutney on the cut side of all the buns.
5. Spread some potato mixture, sprinkle nylon sev, some onion, some peanuts and some pomegranate seeds on the base half. Bring the top half over these.
6. Heat butter on a non-stick tawa, place the dabelis on it and cook them, turning sides till both sides are golden and a little crisp.
7. Place them on individual serving plates, drizzle tamarind chutney and coriander-mint chutney over them and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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