For the Filling
2 large Potatoes
1 medium Onion
2 Green Chillies
½ tsp Mustard Seeds
8-10 Curry Leaves
2 tbsp Oil
Salt to taste
- Clean and boil the potatoes.
- Peal them and slightly mash them into uneven pieces.
- Dice the onions and chop the chillies.
- In a pan heat the oil and add the mustard seeds and the curry leaves.
- Once the mustard seeds starts to splutter, add the onions.
- Saute' till the onions are translucent.
- Add the chillies and then the potatoes.
- Add salt according to taste.
- Stir for about a minute.
- Remove from flame and leave it aside.
1 cup Rice
½ cup Urad Dal
2 tbsp Ghee
2 tbsp Oil
1 tsp Salt
- Soak the rice and the dal for about 12 hours.
- Make a smooth paste adding little water.
- Leave it overnight for it to ferment.
- In a bowl mix the ghee and the oil.
- Mix water (say about a cup) to make the batter a little thin. The cosistency should be such that it is not too liquidy and not too thick.
- Add the salt to the batter and mix it as well.
- Now heat a non-stick pan.
- Pour about ½ a cup of batter and spread it around into a shape of a 10” disc immediately. It should be a very thin disc once spread. In case it's difficult to make it too thin, then u might need to add a little more water to the batter.
- Let it cook a little on medium heat.
- Add about 1½ tsp of ghee mixture over the dosa.
- Cook till it's light brown and crisp.
- Add 1/8th portion of the filling on half the dosa.*
- Fold the dosa into half.
- Cool the pan a little by wiping it with a wet cloth and repeat for the rest of the batter and the filling.
- Serve hot with sambar and coconut chutney.
*You may serve the dosa plain without the filling as well.