Ingredients for potato filling
- Potato, medium sized - 4 nos
- Onion, medium sized long thinly sliced - 2 nos
- Small green chilies - 5 nos (sliced vertically)
- Turmeric powder - 1/4 tsp
- Salt to taste
- Mustard - 1/4 tsp
- Urad dal - 1 tsp
- Chana dal (yellow split peas) - 1 tsp
- Curry leaves
- Coriander leaves or Cilantro
- Ghee - 1 tbsp
- Oil - 2 tbsp
Preparation of potato filling
- Peel the skin of potatoes and cook them in a cooker until one whistle. Then smash or squeeze them coarsely by hand and set aside.
- Heat oil in a pan and add mustard.
- When the mustard starts bursting add urad and chana dal.
- Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well.
- Add the mashed potato, coriander leaves, ghee and mix well.
- Potato filling is ready.
Preparation of the Dosa
- Take a dosa tava or a non-stick pan and allow the pan to get hot.
- The right heat of tha pan can be tested by sprinkling a little bit of water on the pan. When the water makes a cracking sound and evaporates immediately, the pan is ready to make dosa.
- Apply few drops of oil on the pan. Take a piece of cloth and rub it all over the surface of the pan to grease it.
- Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.
- Now begin to spread the batter in sweeping circular motions to form a circle.
- Apply oil and ghee over the surface of the dosa and also around its edges.
- When the dosa turns brown, it means its crispy and almost done.
- Now, add the onion potato subzi to the center of the dosa , spread a little bit and wait for a min and flip both the sides of dosa one over the other such that the subzi is covered.
The dosa is now ready to be served. It can be served with sambar and chutney.
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