INGREDIENTS:
Dosa shell:1 Cup rice
1/2 Cup urad daal
Salt to taste
Oil
2 Large potatoes
1 Medium onion (chopped)
1/2 Teaspoon yellow split peas
1/2 Teaspoon mustard seed
1/2 Teaspoon turmeric
1-2 Green chili
1 Tablespoon oil
1/2 Cup cilantro for garnishing
Salt to taste
Coconut chutney:
1/2 Coconut grated
1/2 Cup cilantro
1/4" Ginger
2 Garlic petals
1-2 Green chillies
1/2Tsp lime juice
1 Tsp mustard seeds
1 Tbsp urad daal (yellow lentil)
2 Dry red chillies
5-6 Curry leaves
Salt to taste
2 Tbsps oil
Dosa shell
- Separately soak rice and urad dal at least 6 hour or overnight in water.
- Grind to paste.
- Mix together, add salt with water to make batter.
- Leave in room temperature overnight.
- Mix onion and chilies to the thin batter.
- Heat pan or griddle with little ghee or oil.
- Spread the mix on pan in circular motion to make thin Dosa.
- Cook on both the sides, if desired.
- Grind the coconut,cilantro,garlic and ginger and green chillies into a fine paste in the food processor.
- In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Fry till the red chillies turn dark in color.
- Remove from the fire and add to the coconut paste. Add salt and lime juice to taste and serve.
Masala Filling (Spicy Filling):
- Heat oil. Add mustard seed, peas, onions and spice.
- Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
- Add potatoes and mix and cook some more,garnish with cilantro.
- Add filling inside Dosa and roll. Serve hot with Chutney.
