Methods/steps

Filling

    * Potatoes: 6 Medium Sized, Boiled and coarsely mashed
    * Onions: 2 Medium Sized, Finely chopped
    * Green Chili Pepper: 3 to 6, Finely Chopped
    * Ginger: 1 Tsp, finely grated
    * Garlic: 1 Tsp, finely grated
    * Oil: 2 Tbsp
    * Mustard Seeds: ½ Tsp
    * Cilantro: 1 TBS, finely chopped
    * Chana Dal: 1 Tsp
    * Turmeric: 1 Tsp
    * Curry Leaves: 1 Tsp, coarsely chopped
    * Onion Chutney
    * Coconut Chutney

For Assembly

Mixture of Ghee and vegetable shortening: ½ cup

Preparation Method

Batter

On the day before, grind all the ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter. Leave it overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume and therefore the container for the batter must allow for this.

Chutneys

Prepare the two chutneys as described in Onion Chutney and Coconut Chutney

Filling

In a wok or other deep vessel heat the oil. When the oil is hot add the mustard seeds and allow it to splutter. When spluttering starts to recede add the chopped green chilies, curry leaves and the channa dal. Stir until the channa dal turns brown. (Be careful as channa dal can go from browned to burnt within seconds). Add the onions and fry until browned and add turmeric and stir for 2 minutes. Add ginger and garlic and stir it in for a few seconds. Add the boiled and coarsely mashed potatoes into the mix and fold well. Turn off the heat and add lemon juice and the coriander leaves. Fold well.

Making a Dosa

Dosai can easily be made on a tava, iron frying pan or non-stick pan. Heat the pan on a medium heat until a drop of water evaporates on contact. Spread about 1/2 cup of batter on the pan (like pancakes) slowing spreading it outwards forming a thin, flat circular dosa. Allow it cook for a minute and using a flat, sharp spatula flip it over. As the other side cooks spread a layer of ghee-shortening mixture on the topside. Flip it over again. As the bottom crisps add a Tsp of the onion chutney on the top and spread it evenly. Add some of the filling onto one half of the dosa and fold the other side over. Serve with coconut chutney.