Things You'll Need:
- 1 cup rice and 1/4 cup urid dhal, or 1 3/4 cups ground rice and 7 tbsp. urid dal flour
- 2-2 1/2 cups water
- 1 tbsp salt
- 4 tbsp vegetable oil
- FILLING
- 4 medium potatoes, diced
- 3 fresh green chilies, chopped
- 1/2 tbsp tumeric
- 1 tbsp salt
- 2/3 cup oil
- 1 tbsp mixed custard and onion seeds
- 3 dried chilies
- 4 curry leaves
- 2 tbsp lemon juice
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Step 1
To make the dosas, or pancakes, soak the rice and urid dal for three hours. Grind the rice and urid dal to a smooth consistency,, adding water if necessary. Set aside for a further 3 hours to ferment. Alternatively, if you are using ground rice and urid dal flour (ata), mix together in a bowl. Add the water and salt and stir until a batter is formed.
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Step 2
Heat about 1 tbsp. of oil in a large, non stick skillet. Using a ladle, spoon the batter into the skillet. Tilt the skillet to spread the mixture over the base. Cover and cook for two minutes. Remove the lid and turn the dosa very carefully. Pour a little oil around the edge, cover and cook for a further two minutes. Repeat with the remaining batter.
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Step 3
To make the filling, cook the potatoes in a pan of boiling water. Add the chilies, turmeric, and salt and cook until the potatoes are just soft. Darin and mask lightly with a fork.
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Step 4
Heat the oil in a saucepan and fry the mustard and onion seeds, dries red chilies, and curry leaves, stirring constantly, for about 1 minute. Pour the spice mixture over the mashed potatoes, the sprinkle over the lemon juice and mix well. Spoon the potato filling on one half of each of the pancakes and fold the other half over it. Transfer to a warmed serving dish and serve hot.
