Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4
INGREDIENTS
For dosa
Rava / suji - 1 cup
Rice flour - 1 cup
Curd - 1 cup
Salt - to taste
Oil - 2 tbsp
For masala
Boiled potatoes - 4 big
Soak chana dal/gram lentil - 1 tsp
Mustard seeds - a pinch
Cumin / jeera seeds - a pinch
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Chopped onion - 1
Ginger,garlic paste - 1 tsp
Chopped green chilly - 2
Chopped coriander leaves - 1 tsp
Curry leaves - 6 - 7
Oil - 2 tbsp
Salt - to taste
METHOD
For stuffing
Heat oil in a wok.
Add mustard seeds and cumin seeds to crackle.
Add onion n saute for one to two mins.
Add soaked chana dal /gram lentil,curry leaves.
Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
Add potatoes and salt and cook for 2 mins.
Garnish with coriander leaves.
Now stuffing is ready.
Heat nonstick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of dosa batter on it.
Lower the heat put some oil over dosa.
Add potato masala of the dosa.
Wrap it.
Serve them hot with sambar and chutney.
For coconut chutney
INGREDIENTS
Fresh grated coconut - 1 cup
Roasted Bengal gram / chana dal - 2 tbsp
Curry leaves - 8 - 10
Green chilly - 4
Salt - to taste
For tempering
Black mustard seeds - 1/4 tsp
Oil - 1 tsp
Whole red chilly - 1
METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with dosa and sambar.
For sambar
INGREDIENTS
Red chilli powder - 1/2 tsp
Chopped veggie (
Bringal,tomatoes, onion,) - 1 cup
Water - 3 cup
Catch Salt - to taste
For the tempering
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Hing - a pinch
Curry leaves - 8 - 10
Urad dal - 1 tsp
METHOD
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,catch turmeric powder and catch salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid .Now we add sambar powder, red chilly powder and imli pulp and mix well.
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve
