Difficulty: Medium | Prep Time: 1 Day | Cook Time: 1 Hour | Yield: 8 pieces

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


  1. Clean and boil the potatoes.
  2. Peal them and slightly mash them into uneven pieces.
  3. Dice the onions and chop the chillies.
  4. In a pan heat the oil and add the mustard seeds and the curry leaves.
  5. Once the mustard seeds starts to splutter, add the onions.
  6. Saute' till the onions are translucent.
  7. Add the chillies and then the potatoes.
  8. Add salt according to taste.
  9. Stir for about a minute.
  10. Remove from flame and leave it aside.
For the Dosa

1 cup Rice
½ cup Urad Dal
2 tbsp Ghee
2 tbsp Oil
1 tsp Salt


  1. Soak the rice and the dal for about 12 hours.
  2. Make a smooth paste adding little water.
  3. Leave it overnight for it to ferment.
  4. In a bowl mix the ghee and the oil.
  5. 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.
  6. Add the salt to the batter and mix it as well.
  7. Now heat a non-stick pan.
  8. 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.
  9. Let it cook a little on medium heat.
  10. Add about 1½ tsp of ghee mixture over the dosa.
  11. Cook till it's light brown and crisp.
  12. Add 1/8th portion of the filling on half the dosa.*
  13. Fold the dosa into half.
  14. Cool the pan a little by wiping it with a wet cloth and repeat for the rest of the batter and the filling.
  15. Serve hot with sambar and coconut chutney.
*You may serve the dosa plain without the filling as well.

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