Step-by-Step Instructions

1. 1.Prepare the Dosa Batter

   Take 1 cup of leftover rice, 1 cup of semolina (suji), and 1 cup of curd in a blender. Blend until a smooth batter is formed. Transfer the batter to a bowl, cover it, and let it rest for 30 minutes.

2. 2.Prepare the Potato Filling Base

   Heat 2 tablespoons of oil in a pan. Add mustard seeds, curry leaves, 1 tablespoon of roasted chana dal, 1 tablespoon of urad dal, chopped green chilies, and chopped onion. Sauté until the onions are translucent and the dals are lightly browned.

3. 3.Add Potatoes and Spices

   Add 4-5 boiled and mashed potatoes to the pan. Season with salt to taste, red chili powder, and a pinch of turmeric powder. Mix well and sauté for a minute.

4. 4.Cook the Potato Filling

   Add a little water to the potato mixture and continue to cook, stirring occasionally, for about 2 minutes until the mixture is well combined and slightly softened. Garnish with chopped coriander leaves and mix. Let the filling cool down.

5. 5.Finalize the Dosa Batter

   To the rested dosa batter, add 1 tablespoon of besan (gram flour), salt to taste, and approximately 1 teaspoon of Eno fruit salt. Add a little water and mix well to adjust the consistency. The batter should be free-flowing.

6. 6.Cook the Dosa

   Heat a dosa tawa until it is very hot. Sprinkle some water on it to check the temperature and then wipe it clean with a cloth. Pour one ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Cook on low flame.

7. 7.Add Ghee and Filling

   Once the dosa starts to cook, apply ghee or butter on the surface. Then, place a portion of the prepared potato filling in the center and spread it evenly over half of the dosa.

8. 8.Fold and Serve

   Carefully loosen the sides of the dosa and fold it in half. Cook until golden brown and crispy. Serve hot with chutney.