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
  • 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.

Notes about this recipe

  • Eat Your Books

    Requires pre-soaking overnight, followed by fermenting for at least 8 hours.

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