Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore.

You will find a lot of different recipes of the dosa filling.

Dosa

• 3             cups idli rice
• 1             cup urad daal
• 1             tsp fenugreek seed
• 1             tsp salt

Filling

• 1/4          cup vegetable oil
• 1              tbsp urad daal
• 1              tsp mustard seeds
• 10           curry leaves
• 1              lb thinly sliced onions
• 1              tbsp green masala*
• 1              tbsp corriander powder
• 1/2          tsp haldi (turmeric powder
• 1/2          tsp Garam Masala
• 1              tsp salt or to taste
• 1              lb potatoes, peeled and diced to 1/2″
•                Juice of 1 lemon
• 2             tbsp chopped cilantro

Red Chilly Paste

• 2              tbsp chopped cilantro
• 2              tbsp chopped onions
•                 Green Chutney
•                 Sambal Daal

Instructions

Dosa

1. Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
2. In the morning drain the daal and reserve the water.
3. Drain the rice.
4. In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
5. Grind the rice to a fine paste using the daal liquid
6. Mix the two together, the consistency should be like a pancake mix, quite thick.
7. Leave this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
8. Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
9. Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
10. Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
11. In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
12. Serve it with the chutney and Sambal.
    

• 1/2             cup roasted chana daal (daria)
• 5                 red chili pepper
• 5                 cloves garlic
• 1                 1″ ginger piece
• 1/2             tsp salt
•                    Juice of 1 lemon

Instruction

In a food processor, grind everything to a fine paste.

Chutney

• 1                 tsp oil
• 1/2             cup peanuts
• 1/4             cup fresh coconut
• 4                 green chillies(or to taste)
• 1                 1″ piece ginger
• 2                 dried red chillies(optional)
• 1/2             tsp salt

Temper

• 1                  tsp vegetable oil
• 1/4              tsp mustard seeds
• 1/4              tsp cumin seeds
• 4                  curry leaves
• pinch         Hing(Asfetida)

Instructions

1. In a frypan heat the oil.
2. Add the mustard seeds, cumin seeds. curry leaves and Hing. 
3. Add the rest of the chutney ingredients, when the seeds start to pop and fry  for 3 minutes.
4. Make a smooth paste in a food processor.