Description

Method For  Batter:

•wash and soak rice, urd dal, moong dal, channadal, toor dal and methi for 4 hours
• wash and soak poha for 30 minutes
•Drain water from rice lentil mix and grind it along poha using little by little water as required to a fine thick batter
•Remove this to container and set aside for fermenting(nearly 8 hrs)
•after fermentation add salt and sugar give a good mix, add water if required and make dosas , drizzling ghee for awesome taste

Method For Stuffing:

Heat kadai add oil, when hot add mustard, when pops add urd dal, fry golden add ginger, hing, curry leaves, greenchilles, toss well add onions fry translucent, add turmeric, toss it add potatoes, salt, coriander and lemon juice and give a good mix.

Method for Red Chutney:

Heat a pan add a tsp of oil, add channadal, urd dal and roast till aroma, red chilles and garlic fry awhile ,add tomato and cook till mushy add coconut salt and fry for a minute, cool this and grind with jaggery to fine paste
*Tamarind can be used instead of tomatoes

Method for Cocunt :

Fresh grated coconut, green chilles, salt and a small piece of ginger grind this to chutney . If desired give this a tadka of oil mustard, curry leaves