Ingredients:

For Dosa:

2 ½ cups idly rice (pour boiled rice)
½ cup urad dal (black gram)
¼ cup tur dal
1 tsp. fenugreek seeds (methi)
2 tbsp. beaten rice (pova)
5 tbsp. ghee & 5 tbsp. oil ( mixed)
Salt as per taste

For dry chutney:

6-7 red long chillies
¼ tsp. salt
2 seeds tamarind

For Bhaji:

2 large potatoes
4 large onions
1” ginger
2 green chillies
2 sprigs curry leaves
½ tsp. mustard
1 tsp. urad dal
1 tsp. channa dal
½ tsp. turmeric powder
2 tbsp. oil
Salt as per taste

Method:

Clean and wash rice, urad dal, tur dal along with fenugreek seeds and soak for about 3 to 4 hours. Grind this adding beaten rice with sufficient water. The batter consistency should be slightly thicker than normal dosa batter. Keep this overnight at room temperature or at least for 8 hours.

Dry roast the red chillies on a heated pan until slightly brown. Powder the chillies adding salt and tamarind in a dry blender and set aside.

Pressure cook the potatoes until soft. When cooled, peel and mash them. Cut onions into small cubes. Finely chop ginger and green chillies.

Heat a pan with 1-2 tbsp. oil. Splutter mustard. Add urad dal, channa dal & curry leaves. Slightly brown them. Add onion, ginger and turmeric powder. Fry well until onions turn soft. Add mashed potatoes and salt. Sprinkle water if bhaji is dry.  Mix well, simmer for 2 mts. and set aside.

Add salt to the fermented batter and mix.

Heat a large non stick pan. Take about a spoonful of fermented batter in a small container with even flat bottom and pour the batter in the center of the pan. With the bottom of the container, spread the batter evenly covering the whole pan. Cook it uncovered until half done. Then spread ½  tsp. of dry chilly chutney which is set aside over the dosa.  Pour 1 tbsp. of ghee/oil along the edges and on the pores of the dosa. Fry until done.  Now spread about 1 spoon of potato bhaji in the center of the dosa. Fold and serve along with sambar and chutney of your choice.

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