For the Dosa
Rice, soaked overnight 3 cups
Urad dal, soaked separately overnight 1 cup
Curd 1 tbsp.
Salt ½ tsp.
For the Potato filling
Boiled potatoes, mashed coarsely 2 nos.
Onion, sliced 1 no.
Tomato,chopped 1 no.
Garlic 2 cloves
Ginger, grated 1" piece
Green chillies, chopped 3-4 nos.
Mustard seeds ½ tsp.
Curry leaves, chopped coarsely A few
Green peas 1 tbsp.
Cumin seeds ¼ tsp
1. Heat oil in a vessel, add some fennel seeds, cummin seeds, black mustard seeds and when they crackle, add the green chillies, ginger, garlic and onions.
2.Fry them with a little salt for a while till onions are transparent.
3.Add curry leaves, next add the green peas, tomatoes and fry for 5 minutes.
4.Next add the potatoes, more salt if desired and stir well till everything is mixed well.
5.Sprinkle some chopped coriander leaves if required and keep aside.
6.Next morning, grind the rice and dal separately into a fine paste with enough water.
7.Now mix the rice and the urad dal pastes, with ½ tsp salt.
8.Add 1 tbsp. curd, mix well and keep covered for atleast 5 to 8 hrs or more.
9.When it has risen to double its initial quantity, stir briefly and keep it in the fridge.
10.Heat a tava, when it becomes hot grease it with plain oil
11.Pour one big spoonful of dosa batter over the tava by quickly spreading it to make an even round
12.Then pour some oil around edges, and on top.
13.Once the bottom is cooked, turn it over, and cook the top.
14.Remove dosa from the tava, place in a plate, put some filling in the center and roll the dosa in to a cylindrical shape.
15.Serve hot with coconut chutney & sambhar