- For the dosai
- 8oz fine sooji (semolina)
- 2 teaspoons yoghurt
- 3/4 pint water
- 1/2 teaspoon Sodium bicarbonate
- pinch of salt
- ghee or oil for frying.
- For the filling
- 4 potatoes
- 3 onions
- 2 green chillies
- 1/4 teaspoon turmeric
- 1/2 teaspoon mustard seeds
- sprig of curry leaves
- small piece of ginger
- salt to taste
- 2 tablespoons oil for frying
- Soak the sooji in water, adding yoghurt and Sodium bicarbonate.
- Whisk until a creamy batter is formed.
- Leave in bowl over night.
- Next day
- Boil 2 onions, together with potatoes in their skins until soft.
- Peel and mash the potatoes.
- Slice the onions.
- Mix together, adding salt.
- Heat oil and cook mustard seeds until they pop.
- Add the remaining onion, finely sliced, chopped ginger and remaining spices.
- Fry until onion is golden brown.
- Add to the potato mixture and blend thoroughly.
- To assemble
- Spread some ghee or oil on as large a frying pan as you have. (The recipe in my book says a tava)
- Place a spoonful of batter into the centre and spread into a circle with a spoon.
- Cover with a large lid to cook.
- Remove lid and place a spoon full of the potato mixture in the centre of the dosai.
- Fold like an omlette.
- Add a little more ghee to the pan.
- Turn over and fry until crisp.
Serve with coconut chutney.