Gun Appam Aloo

Ingredients

• Double Horse Palappam Mix - 8 Kg
• Potato - 10 kg
• Onion - 4 Kg
• Tomato - 2 Kg
• Tamrind - 0.5 Kg
• Bedgi Mirchi - 150 gms
• Guntur Mirchi - 150 gms
• Shengana - 1 Kg
• Chutney Chana - 0.5 Kg
• Urad Dal - 300 gms
• Chana Dal - 0.5 Kg
• Ghee - 2 Kg
• Green chilly - 200 gms
• Ginger - 200 gms
• Coriander - 1 Big
• Sugar, salt, haldi, jeera powder, chilli powder

Preparation

Gunpowder

• Saute shengana, urad dal, chana dal, bedgi mirchi, guntur mirchi till all are roasted. Keep aside and cool
• Then grind the above in mixer and add little tamrind, salt and sugar. Grind so that the mixture is a coarse powder, it should not be fine powder

Appam

• Mix 0.5 kg appam powder with 4 table spoon sugar, 1/2 tea spoon salt and 850 ml luke warm water and grind in a mixer for 1 minute
• Keep batter aside for 1 hour to ferment

Aloo

• Boil potatoes
• In another vessel, heat oil and add ginger and green chillies and saute
• Add little onions, haldi and saute
• Add tomatoes and saute
• Add jeera powder, chilli powder and saute
• Add boiled potatoes, salt and mix

Final Gun-appam-aloo

• Pour appam batter on a normal tawa like dosa and heat both sides
• Then add gunpowder over the dosa to cover entire dosa
• Add ghee on the gunpowder
• Then take aloo bhaji and smear on the gun powder making a layer of flat aloo bhaji on entire appam dosa
• Fold dosa and cut into 2 pieces