Serving: 3-4 people | Type: Tiffin -Main Dish
Ingredients For Dosai:
| Idly Rice | -1 cup |
| Raw Rice | -1 cup |
| Fenugreek seeds | -1tbsp |
| Urad Dhal | -less than ½ cup |
| Salt | -to taste |
Ingredients For Masala:
| Boiled Potato | -1 cup |
| Onion (chopped) | -1 cup |
| Green chili (slit) | -2-4 pieces |
| Grated ginger | -1tsp |
| Coriander leaves | -2tbsp |
| Turmeric powder | -pinch |
| Salt | -to taste |
Ingredients For Masala seasoning:
| Oil | -2tbsp |
| Mustard seeds | -1tsp |
| Urad dhal | -2tsp |
| Channa dhal | -2tsp |
| Curry leaves | -few |
| Asafotida | -pinch |
Method:
- Soak the rice and dhal for 4 hours and grind smoothly like idly batter mix salt and ferment it overnight.
- On the day make the masala.
- Then mash the potato and keep it aside.
- Take a pan heat with oil and add all the seasoning in order.
- Next add onions, green chili and ginger. Sauté well with salt and turmeric
- Then add the mashed potato and mix it well.
- Top it with coriander leaves and mix it and turn off the stove.
- After mixture has cooled with it can be used.
- Next heat a dosai pan and then ladle out a big spoon of batter in a circle shape.
- After it has cooked half way through, spoon the potato masala and place in the center of the dosai.
- Then spread it into a straight line.
- Let it cook for 30 seconds.
- Fold one half the dosai over the masala and then fold the other half of the over the masala also.
- Then remove from heat .
- Serve it with chutney and sambar.
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