Step-by-Step Instructions

1. 1.Prepare Dosa Batter

   Soak 1 cup of moong dal for 3-4 hours. After soaking, drain the water and grind the moong dal with 2-3 green chillies and a 1-inch piece of ginger into a smooth, thick batter.

2. 2.Season Batter

   Add 1/2 teaspoon of salt to the prepared moong dal batter and mix it well. Set aside.

3. 3.Temper Spices for Filling

   Heat 2 tablespoons of oil in a pan. Once hot, add 1/2 teaspoon of turmeric powder, 1/4 teaspoon of hing (asafoetida), and 1/2 teaspoon of rai (mustard seeds). Let them splutter for about 10 seconds until fragrant.

4. 4.Sauté Onion

   Add 1/2 teaspoon of jeera (cumin seeds) and 1 medium finely chopped onion to the pan. Sauté the onion until it turns golden brown and translucent, which should take approximately 3-4 minutes.

5. 5.Add Boiled Potatoes

   Add 2-3 medium boiled and mashed potatoes to the pan with the sautéed onions and spices. Mix well, using a spoon or spatula to further mash and combine the potatoes with the spices for about 2 minutes.

6. 6.Season Potato Filling

   Add 1/2 teaspoon of salt, the juice of 1/2 lemon, and 1/2 teaspoon of red chilli powder to the potato mixture. Mix thoroughly until all ingredients are well combined and the filling is uniform.

7. 7.Cook Dosa

   Heat a non-stick tawa or pan over medium heat. Pour a ladleful of the moong dal batter onto the hot tawa and spread it in a circular motion from the center outwards to form a thin dosa. Cook until the edges start to crisp and turn golden brown, about 1-2 minutes.

8. 8.Add Filling and Fold

   Once the dosa is cooked and golden, place a spoonful of the prepared potato filling in the center. Carefully fold the dosa in half or into a triangle using a spatula. Cook for another 30 seconds to heat the filling through.

9. 9.Serve

   Transfer the hot moong dal dosa to a plate and serve immediately with chutney or sambar.