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1 ½ cups (185 grams) of Plain Flour
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1 ½ cups (185 grams) of Rice Flour
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Red Chilli Powder (to taste)
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2 tbsp. of
Plain Yogurt
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1 tbsp. of Clarified Butter (Ghee) or Cooking Oil
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250 grams of Potatoes (boiled, cooled, peeled and diced)
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1 medium Onion (finely chopped)
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¼ tsp. of Mustard Seeds
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¼ tsp. Red Chilli Powder
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¼ tsp. Turmeric Powder (Haldi)
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30 grams of Clarified Butter (Ghee) or Cooking Oil
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3 tbsp. of Desiccated Coconut
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4 Red Chillies (fresh or dried) (chopped)
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6 slices of Fresh Ginger (Adrak)
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1 clove of Garlic (Lehsan) (crushed)
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Fresh Lemon Juice (to taste)
- Mix together the rice flour and plain flour. Add the red chilli powder, yogurt, ghee or oil and enough water to make a thick batter. Cover and set aside for atleast 8 hours or overnight, at room temperature.
- Spread a heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until it is lightly brown, remove. Repeat this process with the remaining mixture.
- Pour a little oil around its edges and when the underside turns golden, turnover the chilla. Remove from the griddle when both sides turn golden.
- Heat the ghee or oil and fry the mustard seeds for 1 minute. Add the onion and saute until it is tender.
Add the potatoes, turmeric powder and red chilli powder, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with the coconut chutney. (See directions for Coconut Chutney below.)
- In a mortar and pestle pound the coconut, ginger, red chillis and garlic with enough lemon juice to mix to a paste.
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