|
Ingredients
|
For 4
|
For 100
|
|
Rice
|
500gms
|
2 kg
|
|
Split black gram
|
175gms
|
700gms
|
|
Salt
|
to taste
|
50gms (approx.)
|
|
Fat
|
30gms
|
500gms
|
|
Filling:
|
|
|
|
Potatoes
|
.9kg
|
3.64kg
|
|
Onions
|
225gms
|
900gms
|
|
Curry leaves
|
2 springs
|
¼ bunch
|
|
Green chillies
|
30gms
|
120gms
|
|
Turmeric
|
5gms
|
20gms
|
|
Salt
|
to taste
|
30 – 50gms
|
|
Mustard seeds
|
5gms
|
20gms
|
|
Oil or fat
|
15gms
|
250gms
|
Soak black gram and rice separately. Grind gram to a smooth,
frothy paste. Grind the rice to a finely ground semolina consistency. Add salt
and water to form a pouring consistency. Keep aside for 8 to 12 hours.
Filling:
Boil potatoes. Peel and dice. Slice onions, chop green
chillies. Heat three-fourth of the fat, saute onions. Add turmeric and green
chillies. Add potatoes and salt and cook for a few minutes. Remove from fire.
Temper with mustard seeds and curry leaves.
Dosa:
Heat a thick griddle. Smear with fat. Pour a ladle of batter
and spread it to form an oval (paper thin). Pour teaspoon of fat from sides to
cook dosa properly. The outside must be golden brown and crisp. Place filling
in the centre and fold as for panroll. Serve with coconut chutney.
Coconut chutney:
|
Ingredients
|
Quantity
|
|
Coconut
|
1
|
|
Red chillies
|
5gms
|
|
Ginger
|
10gms
|
|
Onions
|
115gms
|
|
Tamarind
|
10gms
|
Grate coconut and grind all ingredients together. If
desired, this chutney may be tempered with mustard seeds and curry leaves and a
little water may be to moisture it.
