For dosai:

Raw rice - 1 cup

Boiled rice - 1 cup

Urad dhal - 1/3 cup

Tur dhal - 1 tbsp

Aval ( poha ) - ¼ cup

Salt, sugar

Bombay rava - 2 tbsp

Cooking soda - a pinch

Wash & soak rices, dhals & poha together for 6 hrs.

Grind fine, adding salt.

Ferment for 8-10 hrs.

2 hrs before making dosais, add rava, sugar & soda & mix thoroughly.

Coriander chutney to smear:

Chopped coriander leaves - 2 cups

Green chillies - 7,8 ( or to taste)

Garlic - 6,7 pieces

Salt

Grind together to a spreading consistency.

Potato masala:

Potatoes - 250 gms – boil, peel & crumble

Onions - 250 gms - cut into thin long pieces.

Green chillies - 3,4 (slit)

Curry leaves - few, chopped

Coriander leaves - few, chopped

To temper in 2 tsp oil:

Mustard seeds - 1/2 tsp

Urad dhal - 1 tsp

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion.

Fry till onion becomes transparent.

Add potatoes, salt., both leaves & mix well.

Assembling:

These dosas are made using a mixture of ghee & oil.

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the green chutney lightly.

Wait for a minute for chutney to cook.

Then on the same half, keep 2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

Serve with coconut chutney.

Coconut chutney:

Grated coconut - ½ cup

Fried gram ( pottukadalai) - ¼ cup

Green chillies - 4,5

Salt

To temper:

Oil - 1 tsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Curry leaves - few

Grind coconut, fried gram, green chillies & salt to a paste.

Temper as given.