Amaranth Potato and Coconut Stir-fry is a mild and sweet flavored preparation. It has a rich and creamy texture. Potato and coconut perfectly mask slightly bitter taste of amaranth leaves.

This recipe can be made with any edible variety of amaranth such as red or purple variations. You can quickly make this side dish for lunch or main meal for breakfast/dinner.

Potato Amaranth and Coconut recipe is packed with loads of nutrients including healthy fats, antioxidants, minerals, and vitamins. So, you can be sure to cover majority of your micro nutrients with this delicious and easy recipe.

Ragi Dosa is pancake made from Finger Millet flour. Together they make for a nutrient dense meal option. It is recommended for all age groups.

This is a balancing recipe for all Dosha, hence it is Tridoshic and highly nourishing meal option.

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Amaranth Leaves and Coconut Fry with Ragi Dosa (Finger Millet Flour Pancake)

Amaranth, potato and coconut stir-fry is a super simple and highly nutritious dish made with Amaranth greens. Ragi Dosa is pancake made from Finger Millet flour. Together they make for a nutrient dense meal option. It is recommended for all age groups.

Prep Time20

Cook Time30

Course: Breakfast

Cuisine: Indian

Diet: Diabetic, Hindu, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: amaranth leaves

Servings: 4 people

Author: Nidhi Bansal

Cost: $5

Equipment

Heavy Bottom Pan
Broad and Shallow Pan or Tawa to make pancake
Ladle to make pancake
Sharp Spatula for the pancake

Ingredients

For Amaranth Potato Stir-Fry

300 g Fresh Amaranth Leaves Red or Green
400 g Potato
1 Medium Onion
1 inch Fresh ginger root optional
1 pinch Asafetida or Hing
2 Garlic Cloves
½ cup Fresh grated coconut
2 tsp Rock Salt To taste
1½ tsp Turmeric Powder
1½ tsp Mustard Seeds
1 Green Chili optional (break into 2 pieces horizontally with hand)
2 tbsp Mustard Oil This can be replaced by Ghee or Peanut oil.

For Ragi Dosa

1 cup Sprouted Ragi Flour About 150g
¼ cup Jowar (Sorghum Flour) Replace it with wheat flour or bengal gram flour or rice flour
2-3 sprigs Fresh curry leaves Finely chopped
1½ inch Fresh Ginger Root Pound or grated or replace with dry ginger powder (1 tsp)
1½ tsp Salt to taste
1 tsp Roasted Cumin Seeds powder
¼ cup Curd
1½ cups Water Make sure that the mix is consistent and flowly. Change amount of water to your requirement.
3 tbsp Ghee or Coconut Oil To make the Dosa

Instructions

Preparing the Vegetables

Wash and boil the potato in a pressure cooker or in a pan. You may need 1-2 whistles in pressure cooker and about 20-30 mins of boiling in a pan.
After it is boiled. Peel it and cut it into small pieces or simply mash it.
Wash and Finely chop the Amaranth leaves. Keep aside.
Finely chop onion and pound/chop the ginger and garlic. Keep aside.

Cooking Vegetable

Heat oil in a pan. Once the oil is hot, add in asafetida and mustard seeds.
Let the seeds crackle. Now add chopped onion, ginger, garlic, and chili.
Mix well and let it cook till the mix turns golden brown.
Now add turmeric powder and salt. Mix for few seconds.
Add in chopped amaranth leaves and coconut. mix well and cover. Let it cook on low heat till the leaves start to wilt down. (about 5-7 mins)
Now add peeled and cut potato. Mix well and cover. Let it cook for 2-3 mins till the masala coats well onto the potato. Close the heat.
Serve with Chapati or steamed rice. Enjoy!

Making Ragi Dosa (Finger Millet Flour Pancake) Batter

Take ragi flour and joar flour in a mixing bowl.
Add in rest of the dry ingredients and spices. Mix well.
Now add curd and water. Mix well to make a runny and consistent batter.
Cover it up and keep aside. Let the mix sit for 15-20 mins.

Making the Dosa

Heat a pan on medium flame. Spread some ghee on the pan.
Before pouring the batter on the pan, make sure that you mix it very well. This is to avoid the inconsistent mix that results from the flour settling on the bottom of the pan.
On the medium hot pan, pour the batter from outside to inside. Then you can gently spread the batter with the ladle.
Let the base cook and become crisp. Sprinkle some ghee on top. Sprinkle a few drops of ghee on the sides of the dosa as well.
When the base is golden and crisp, turn over and cook the other side (for few seconds). You may or may not need to cook the other side, depending on the thickness of your batter.
Serve the Dosa with the pumpkin veggie. Enjoy!

Notes

To make Ragi Dosa with Fermented (Rice and Lentils) Batter

You can replace jowar flour and curd with 1 cup of the fermented dosa batter if that is available to you. Usually, I have it in my refrigerator.

So, I simply add ragi flour to the dosa batter and add 1 tbsp of the curry leaves podi powder to the mix. If needed, some water can be added to make a consistent mixture. This way, I do not need to add ginger, onion, or curry leaves to the dosa batter. This makes the whole process of ragi dosa making very easy and quick.

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