Ingredients
|
Quantity
|
For
dosas:
|
|
Rice
|
2 cups
|
Urad dal
|
½ cup
|
Channa dal
|
¼ cup
|
Whole wheat
|
¼ cup
|
Fenugreek seeds
|
1 tbsp
|
Salt
|
to taste
|
Oil
|
for frying
|
For
potato bhaji:
|
|
Medium potatoes
|
4 to 6
|
Oil
|
2 tbsp
|
Black mustard seeds
|
1 tsp
|
Curry leaves
- chopped
|
1 spring
|
Green chillies – chopped
|
3 to 4
|
Ginger ½” – chopped
|
1 piece
|
Onions – thinly sliced
|
4
|
Turmeric powder
|
½ tsp
|
Salt
|
to taste
|
To Prepare
Dosa:
Wash and soak rice, urad dhal, channa dhal, wheat and fenugreek
seeds together in water for 4 to 5 hours. Then grind together to a fine paste.
Add salt to the batter, which should be of dropping consistency. Cover and keep
aside for 8 hours. Grease the masala dosa tava and keep it on the fire. When
hot, sprinkle a little water on the tava. Stir batter and pour a ladle full on
the tava and spread quickly to make a thin flat round. Pour a spoonful of
Potato Bhaji and a lump of butter in the center of the dosa. Fold the dosa and
cook it until crisp. Serve with chutney immediately.
To Prepare
Potato Bhaji: