Ingredients
- For Dosa:
- Parboiled rice 225 gm
- Lentils (urad daal), husked and split 180 gm
- Fenugreek (methi) seeds 2.5 gm
- Groundnut oil 1/3 cup
- Salt to taste
- For Curry:
- Potatoes, boiled and mashed 1 cup
- Butter 30 gm
- Bengal gram (chana daal), husked and split 15 gm
- Cashew nuts, deep fried 12
- Coriander leaves, chopped 20 gm
- Curry leaves 10
- Green chillies, chopped 4
- Groundnut oil 60 ml
- Lemon juice 15 ml
- Mustard seeds 1 tsp
- Onions, sliced 120 gm
- Salt to taste
- Turmeric (haldi) powder 1 tsp
Cooking Directions
- To make the batter for dosas, soak the rice and lentils overnight with the fenugreek seeds.
- Put in a blender with 45 ml/3 tablespoons water and make a fine paste.
- Move to a large container and keep aside in a warm place for 3-4 hours, in winter for 5-6 hours.
- To make the curry, heat oil in a wok, crackle mustard seeds in it, add gram and stir until light brown.
- Stir in onions and saute until transparent.
- Stir in green chillies, turmeric and salt. Add lemon juice.
- Add potatoes and stir-cook for 5 minutes.
- Add cashew nuts, curry leaves and coriander.
- To make the dosas, heat the griddle.
- Peel an onion and chop into two halves.
- Tie one half in a muslin cloth, dip in oil and wipe griddle with the flat side to season griddle.
- This needs to be done only once.
- Keep griddle on low heat.
- Spread a ladle ful of batter over the entire surface thinly by moving the ladle in concentric circles.
- Once tiny holes appear on the pancake, sprinkle a teaspoon of oil around the edges and loosen the pancake from the griddle.
- Slap 2 large tablespoons of the curry filling onto one half of the dosa, drop a knob of butter on it and fold the other half over.
- Slid off onto a plate.
- Variation: Paneer or cottage cheese can be used instead of potatoes as a filling.
- Serve immediately with coconut chutney.
