Dosa (South Indian)
|Shelled peas||1 Cup (16 tbs)|
|Coriander leaves||2 Teaspoon, chopped|
|Urad dal||200 Gram|
|Mustard seeds||1 1⁄2 Teaspoon|
|Green chilies||50 Gram|
|Ginger||2 Teaspoon, chopped|
|Water||1 Cup (16 tbs)|
1 In two different bowls, soak the rice and dal separately overnight.
2 Strain well.
3 In a grinder jar, grind the rice and dal separately along with the same water in which they were soaked.
4 In a big bowl, combine the two together.
5 Add in water to make a batter of thick consistency.
6 For the filling: In a pan, heat the ghee, and add in mustard seeds.
7 When they splutter, add in chopped onion, peas and one cup water and cook until tender.
8 Add in coarsely mashed boiled potatoes, chopped green chillies, ginger, coriander leaves and salt, mix well.
9 Cook for about two minutes.
10 Allow to cool.
11 Heat a griddle and pour a little ghee on it.
12 Pour the batter on it like a pancake and pour a little ghee around it.
13 Fry on one side until light brown.
14 Put the potato mixture on the dosa.
15 Carefully fold over.
16 Serve at once.