- Black gram dal - 1 cup
- Roasted rice powder - 1 cup
- Flour - 1 dsp
- Soda-bi-carbonate - 1 tsp
- Salt to taste
- Soak 1 cup of black gram dal and grind to a smooth frothy paste. Sift the
roasted rice flour through a fine sieve, add one cup of it and knead well and
keep aside over night. In the morning add one dsp. Of flour and enough water to
make a batter of pouring consistency. When it is time to cook the dosa, ad
soda-bi-carb and salt to taste.
- Heat a greased griddle stone and when it is hot, sprinkle a little water on
ti, and pour a ladle of batter and spread it paper-thin. Pour teaspoons of ghee
on all sides to fry the dosa properly. The outside must be golden brown and
crisp. Place potato masala filling and a little coconut chutney in side, and
fold. Serve hots and crisp.