3 cups boiled rice – heaped
1 cup raw rice
1 cup black gram whole (husked)
Salt - 3 tsps (heaped)
Soak rice and dhal separately for 3 hours.
Grind to smooth paste with enough water for about 45 minutes in normal grinder.
Add salt and allow to ferment for 10 hours in larger container giving enough space for the batter to raise.
Next day blend the batter well and dilute the dough if necessary with more water.
Heat a tawa and pour a ladleful of dough in the centre Spread in a circular motion towards the outer edge Add a teaspoon of oil around.
Turn over and serve hot.
Potatoes, green peas, turmeric powder, chilli powder, Dhaniya powder, cumin seeds, mustard seeds, refined oil, onion, ginger.
Boil the potatoes, skin it and cut into small pieces or mash it.
Heat a little oil in a kadai. Allow mustard to split. Add cumin seeds. Add cut onions and fry till it is slightly brown.
Add cut potatoes, all powders, boiled green peas, ginger and salt to taste. Mix well.
Use this potato masala filling on one half of the dosa and cover with the other half.
Slide it onto a plate and serve hot with coconut chutney.