Smoked mackerel and potato dosas from Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (page 48) by Ravinder Bhogal
- asafoetida powder
- cashew nuts
- coconut
- curry leaves
- fenugreek seeds
- fresh ginger
- limes
- red onions
- turmeric
- basmati rice
- eggs
- potatoes
- cumin seeds
- green chillies
- ghee
- brown mustard seeds
- smoked mackerel
- coriander sprigs
- white urad dal
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EYB Comments
Requires pre-soaking overnight, followed by fermenting for at least 8 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.