Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Large | Chillies, Green | For Stuffing chopped |
| 1 | Teaspoon | Dhal, Chana (Kabuli chana) | For seasoning |
| 1 | Teacup | Dhal, Urid (white) | For Dosa |
| 1 | Teaspoon | Methi - Fenugreek | For Dosa |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| 1 | Large | Onion | For Stuffing chopped |
| 3 | Large | Potatoes | For Stuffing. Boiled, and peeled and cubed |
| 2, 1/2 | Teacup | Rice, Boiled | For Dosa |
| 2, 1/2 | Teacup | Rice, Raw | For Dosa |
| 1 | Pinch | Salt | For taste |
| 1 | Pinch | Salt | For Dosa |
| 1 | Teaspoon | Turmeric Powder | For seasoning |
Method
Dosa Preparation:
Soak the long grain rice for 6-7 hrs & urid dal for an hour. Grind the soaked rice & urid along with Methi seeds to a fine paste Mix both of them ,add salt & let it ferment at least for a day. For those of you who prefer to eat a little less sour, Dosa can be made after fermenting for 2 hours.
Stuffing Masala Preparation:
In a pan with oil season with seeds ,chilly, add onions. Fry for a couple of minute ,add potato, salt & turmeric. Cook for some time. mix the Besan with water & add the same to the vegetable. Cook for a couple of minutes & garnish with cilantro - coriander leaves In a griddle or a non stick flat pan pour a ladle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masala filling ,fill in the center & close the Dosa.
Serve hot with Chutney or Sambhar
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