🟡
Medium
Ingredients
- 2 cups rice flour (or fermented dosa batter)
- 2 medium potatoes, boiled and diced
- 1 medium onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2-3 green chillies, minced
- 1/2 tsp turmeric powder
- 1/2 tsp salt to taste
- 2 tbsp ghee or oil
- 1/4 cup fresh curry leaves
- 1 cup coconut chutney
- 1/2 cup tamarind sauce
Instructions
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1Prepare the potato filling: Heat ghee in a pan, add mustard seeds and cumin seeds until they crackle.
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2Add curry leaves, green chillies, and onions. Sauté until onions turn golden.
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3Add boiled potatoes, turmeric powder, and salt. Mix well and cook for 2 minutes. Set aside.
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4Heat a non-stick skillet or dosa pan on medium-high heat and lightly grease with ghee.
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5Pour a ladleful of dosa batter in the center and spread in a circular motion to form a thin crepe.
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6Drizzle ghee around the edges and cook until golden and crispy, about 2 minutes.
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7Add a spoonful of potato filling in the center, fold the dosa in half, and slide onto a plate.
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8Serve hot with coconut chutney and tamarind sauce on the side.