Cooking Time Required: 30 mins
Ingredients:
For the dosa batter: Rice ( 2 cups ), urad dal ( split and dehusked, 1 cup ), methi ( 1 tsp ), salt to taste.
For the Alu masala:
- Boiled Potatoes ( 3 large )
- onion ( 1 large )
- green peas ( 1/2 cup)
- garlic flakes ( 7-8 nos )
- ginger ( 1 inch )
- garam masala powder ( 1/3 tsp ),
- kasuri methi ( 1 tsp )
- chilli powder ( 1/2 tsp )
- chopped coriander leaves ( 2 tbs )
- 2 tsp oil
- salt to taste
Garnishing -
- 1/2 cup grated carrot
- 1/2 cup grated coconut
- 4 tsp chopped cilantro
- oil/butter for cooking the dosa
Preparation: Soak the rice and urad dal for 5-6 hours. Add the fenugreek seeds and
grind into a smooth paste without adding too much water. Leave overnight.
Chop the onion into small pieces. Peel the potatoes and mash them.
The garlic and ginger needs to be crushed into a not so fine paste.
Cooking: Heat the oil in a pan. Add crushed garlic, ginger and half of the chopped onion. Fry till onion turns translucent. Add green peas and sprinkle a little salt. Fry till the peas are half-cooked.
Add the powdered masalas. Fry for 1 min. Add the potato along with salt to taste. Stir and mix throughly. Cook for another 5 mins. Add kasuri methi and chopped coriander leaves.
Heat a dosa tawa. Sprinkle a little oil. Rub with a cloth to spread the oil and absorb any excess.
Take 3/4th cup of batter and spread into a thin layer. Drizzle a few drops of oil on
all sides. Add the potato and vegetable mixture in the middle. Sprinkle a little
chopped onion, carrot, coconut and coriander. Allow the dosa to cook till light brown .
Fold the dosa and close it. Serve hot.