Potato Gule

About Potato Gule

Ingredients

• Potatoes, half cooked, peeled and cubed 500 gms
• Shallots, finely chopped 10
• Ginger, finely chopped 2 tbsps
• Garlic cloves, finely chopped 8
• Fresh red chillies, seeded and finely chopped 2
• Almonds, chopped 2 tbsps
• Turmeric powder 1 tsp
• Oil 3 tbsps
• Cinnamon (dalchini) 1 inch
• Coriander powder 1 tsp
• Kaffir lime leaves 2
• Cloves 3
• Tamarind water 3 tbsps
• Lemon grass stick, cut into 2 pieces 1
• Galangal, finely chopped 1 tsp
• Salt to taste
• Coconut milk 3 cups
• Garnish (optional)
• Fresh coriander leaves a few
• Medium onion, finely sliced and deep-fried 1

How to Make Potato Gule (Stepwise Photos)

Method

1. Put shallots, ginger, garlic, fresh red chillies, nuts, turmeric powder and 2 tbsps water in a mixer jar and grind to a fine paste.
2. Heat oil in a deep non-stick pan, add the ground paste and saute for 5 minutes on high heat.
3. Reduce heat, add cinnamon, coriander powder, lime leaves, cloves, tamarind water, lemongrass and galangal and mix.
4. Add half-cooked potato cubes, salt and coconut milk, mix well, cover and cook for 10 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and fried onion and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on 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