India: Masala Dosa
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India: Aloo Gobi
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India: Masala Dosa
117
Malaysia: Kaya Toast
40
Belgium: Liège Waffles
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Malaysia: Nasi Lemak
23
Iran : Ghormeh Sabzi
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Indonesia: Sambal
87
POLAND: Sernik
60
FRANCE: Millefeuille
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Latin America: Patacones (Tostones)
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Place urad dhal, chana dhal and methi seeds in bowl with water.
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Rub with hands, then drain. Cover with water then soak for 5 hours.
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Add Sona Masoori rice and idli rice to a bowl and cover with water.
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Rub with hands, then drain. Cover with water then soak for 5 hours.
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Soak poha (flattened rice) for 30 minutes.
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Add drained urad dhal, chana dhal, methi, poha and salt with water to a blender.
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Mix until smooth and transfer to a bowl.
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Add drained rices to blender, and add water
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Mix until smooth then combine with dhal paste, and ferment in warm place for 10 hours.
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On a skillet over medium heat, pour a ladle of batter then spread it.
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Drizzle vegetable oil on the edges of the dosa.
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Flip the dosa over.
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Flip the dosa over again and add potato masala on one side.
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Fold dosa.
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Serve hot with coconut chutney.
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India: Aloo Gobi
Malaysia: Nasi Lemak
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