Dosa With Potato Stuffing
|Rice flour||325 Milliliter (1 1/2 Cups)|
|Flour||325 Milliliter (1 1/2 Cups)|
|Chili powder||1⁄2 Teaspoon (Or More To Taste)|
|Plain yogurt||45 Milliliter (3 Tablespoons)|
|Unsalted butter||20 Milliliter (1 1/2 Tablespoons)|
|Water||1 Cup (16 tbs) (To Mix, As Needed)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Ghee/Unsalted butter||20 Milliliter (1 1/2 Tablespoons)|
|Onion||1 , finely diced|
|Mustard seeds||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Potatoes||2 , peeled, diced and cooked|
1 In a bowl, combine flours, chili powder, yogurt, butter and sufficient water to make a thick batter.
2 Cover with damp cloth and let stand overnight at room temperature.
3 In a pan, heat oil.
4 Gradually pour in 1 tbsp (15 ml) batter at a time.
5 Fry both sides until golden.
6 Repeat until all the mixture is used.
7 Set dosa aside and keep warm.
8 For the stuffing, in a pan, heat ghee or butter.
9 Fry onion until transparent.
10 Add all the seasonings and potatoes and heat through.
11 Spoon a little mixture into the center of each dosa and fold.
12 Transfer to a serving dish and serve accompanied with sambhar and coconut chutney.