Ingredients for Filling:
Ø 3 medium sized potatoes
Ø 1/2 tsp. ginger chopped
Ø 1/2 cup. carrots and peas (frozen)
Ø 2 Tbsp. hot green chilies chopped
Ø 3 Tbsp. oil
Ø 1 Tbsp. coriander leaves chopped
Ø 1/2 tsp. mustard seeds
Ø 1/8 tsp. turmeric
Ø 1/2 tsp. urad dhal
Ø 1 tsp. salt
Ø 1/2 tsp. chana dhal
Ø 1/4 tsp. lime juice
Ø 2 cup. onions (chopped lengthwise)
Ø 1 cup. water
Boil potatoes and peel the skin. Cut potatoes into small squares. Boil carrots
and peas with 1/4 cup of water. When cooked, strain any extra water. In a frying
pan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal and
saute. When the dhals turn into golden colors add the onion, ginger, chilies, coriander
leaves and turmeric. Cook over slow fire. Add prepared vegetables and salt and saute.
Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half
of the water evaporates, remove from heat and the filling is ready. Make plain dosai
on griddle. When both sides of dosai become golden brown, put 1/2 cup of the above
described potato filling in the middle and fold it in half circle shape. Each dosai takes
1/2 cup of the potato filling.
