Making thin Dosa is probably the trickiest
part. Do it by quickly pouring the
batter on pan/griddle. Then, evenly
and gently spread it out with the
ladle or big spoon by drawing concentric
circles on the batter.
Masala
Filling:
2 large potatoes (aloo)
1 medium onion (chopped)
½ teaspoon toor dal
½ teaspoon mustard seed
½ teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste
Preparation
Dosa
shell
1
Separately soak rice
and urad dal at least 6 hour or
overnight in water.
2
Grind to paste.
3
Mix together,
add salt with water to make
batter.
4
Leave in room temperature
overnight.
5
Mix onion and
chilies to the thin batter.
6
Heat pan or griddle
with little ghee or oil.
7
Spread the mix
on pan in circular motion to
make thin Dosa.
8
Cook on both the
sides, if desired.
Masala Filling (Spicy
Filling):
9
Heat oil. Add mustard
seed, peas, onions and spice.
10
Fry for about 5 minutes
on medium heat or/until onions
are turned into golden brown
11
Add potatoes and
mix and cook some more
Serve
12
Add filling inside
Dosa and roll. Serve hot with coconut
chutney.
