IngredientsFor the Potato Filling:
3 potatoes - boiled
Ghee - for frying
Salt - to taste (use sendha namak if fasting)1/2 tsp red chilli powder
1/2 tsp chopped ginger
For the Dosa:
5 Tbsp buckwheat flour (kuttu)
2 Tbsp boiled arbi (colocasia)
Salt - to taste
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp chopped ginger
1 tsp chopped green chillies
Ghee (clarified butter)
1/2 tsp chopped green chillies
Ajwain
Method* Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
* Toss the potato mixture around for a few minutes till it becomes light brown in colour.
* Take it out and keep aside.
* In a bowl, mash the arbi and mix it with the flour and salt.
* Add some water and mix well.
* Add the ajwain, red chilli powder, ginger and green chillies and mix again.
* Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
* Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
* Cook for a few minutes and spread more ghee around the edges to make it crisp.
* Then flip it over and cook the other side.
* Now put some filling on top and fold the dosa over it.
* Serve hot with mint and coconut chutney