Ingredients
For the dosa batter:
- 2 cups rice
- 1 cup urad dal
- 1 teaspoon fenugreek seeds
- Salt to taste
- Water as needed
For the filling:
- 3 medium-sized potatoes boiled and mashed
- 1 cup grated coconut
- 1 onion finely chopped
- 2 green chilies finely chopped
- 1 teaspoon ginger finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
Instructions
- To make the dosa batter, soak rice, urad dal, and fenugreek seeds in water separately for at least 6 hours or overnight. Then, grind them to a smooth batter using a wet grinder or mixer grinder. Add salt to taste and water as needed to adjust the consistency. Let the batter ferment for at least 8-10 hours or overnight.
- To make the filling, heat oil in a pan and add mustard seeds and cumin seeds. When they start to crackle, add chopped onions, green chilies, and ginger. Saute for a few minutes until the onions turn translucent.
- Add grated coconut, mashed potatoes, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes. Turn off the heat and let the filling cool down.
- Heat a dosa tawa or griddle and spread a ladleful of dosa batter to make a thin dosa. Drizzle some oil around the edges and let it cook for a minute.
- Place a tablespoon of the filling in the center of the dosa and fold the edges over the filling to create a triangular shape. Cook the dosa on low-medium heat until it is crispy and golden brown on both sides.
- Serve hot with coconut chutney and sambar. Enjoy your delicious Dilkhush Dosa!
