Ingredients
| Quantity | Measure | Ingredients | Description |
| 10 | Nos | Cashew Nuts | Masala: halved |
| 4-5 | Medium | Chillies, Green | Masala: chopped |
| 4 | Medium | Chillies, Red Dry | Chutney Spread |
| 1/2 | Teacup | Coconut scraped (fresh) | Chutney Spread |
| 2 | Tablespoon | Cooking Oil | Masala: |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | Masala: chopped |
| 1/2 | Teacup | Curds | Dosa Preparation |
| 1/4 | Teacup | Dhal, Urid (white) | Dosa Preparation |
| 1/2 | Teaspoon | Dhal, Urid (white) | Masala:, |
| 2 | Flakes | Garlic | Chutney Spread |
| 12 | Teaspoon | Ghee | Dosa Preparation |
| 1 | Tablespoon | Groundnuts/Peanuts | Chutney Spread |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | Masala: |
| 1/2 | Teaspoon | Methi - Fenugreek | Dosa Preparation |
| 1/2 | Teaspoon | Mustard Seed | Masala: |
| 2 | Large | Onions | For Masala Preparation cut in vertical slices |
| 2 | Large | Potatoes | Masala: boiled and cubed |
| 1 | Teacup | Rice, Boiled | Dosa Preparation |
| 1 | Teacup | Rice, Raw | Dosa Preparation |
| 1 | Piece | Salt | Masala:, for taste |
| 1 | Pinch | Salt | Chutney Spread, for taste |
| 1/2 | Teaspoon | Soda bi-carbonate | Dosa Preparation |
| 1 | Ball | Tamarind | Chutney Spread |
| 1/4 | Teaspoon | Turmeric Powder | Masala: |
Method
Dosa Preparation
Wash the rice and dal together. Add plenty of water and Methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rava-like grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick thawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over Dosa Place a tbsp. masala in the center. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or Sambhar.
Masala Preparation
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt, potatoes, coriander. Mix well.
Chutney Preparation
Grind all ingredients together to form a firm chutney. Use very little water.
Makes:10-12 dosas of 7 " diameter
Shelf life: Batter: 3 days in refrigerator
Chutney:2 days in refrigerator
Masala:1 day in refrigerator.
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