Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp crepe.
2 cups rice-preferably parboiled
1/2 cup split and husked Black Gram (Dhuli Urad)
1/2 tsp fenugreek seeds
2 tsp salt
Oil to smear the pan for cooking the dosas
For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed
1 1/2 cups onions-sliced not very thin
2 green chillies-chopped coarsely (optional)
2 Tbsp oil
1 tsp mustard seeds
6-7 curry leaves or 1/2 tsp dried curry leaves
2 tsp salt
1/4 tsp powdered turmeric
1/2 cup water
Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.
Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.
Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.
If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.
This will have to be very swift and will need a bit of practice.
After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.
Serve accompanied with sambhar and chutney.
For the Masala Filling:
Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well, before adding the potatoes.
Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.