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Dilkhush Dosa

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Indian

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!