Ingredients:

1. White Dosa rice – 4 cups
2. Urad(Black gram ) Dal – 1cup
3. Toor Dal – ½ cup
4. Channa Dal – ¼ cup
5. Methi(Fenugreek) – 2 tsp
6. Beaten Rice (Phova) – a handful
7. Par-boiled rice – a handful
8. Sugar – 2 tsp
9. Butter – A generous quantity.
10.Salt

Method:

1. Soak the above ingredients except beaten rice, salt and sugar for 3-4 hrs. Add washed beaten rice and grind to a smooth thick batter.
2. Keep overnight at room temperature (Warm) for 10-14 hrs.
3. Add salt and sugar. Mix well.
4. Heat a nonstick pan. Keep the flame above medium and pour the batter, spread to form a thin crust.
5. Sprinkle 2 spoons of refined vegetable oil over the crust and on the side.
6. When dosa becomes dry and crispy, smear red chutney, keep a big spoonful of bhaji and a knob of butter. Fold the dosa into halfmoon fold or a tubular fold. Serve with coconut chutney and sambhar.

Red Chutney:

1. Long red chillies(roasted) – 4-6
2. Onion – 1 medium
3. Garlic – 4 flakes
4. Tamarind – a small ball, cherry size.
5. Coconut scraping (Optional) – 2 tbsp
6. Toasted channa dal(Huri Kadle) – 2 tbsp
7. Salt – to taste
8. Coriander seeds roasted – 1 tsp

Method:

Grind all these ingredients with very little water to make thick red chuney.

Potato Bhaji Stuffing:

1. Potatoes – 250 gms, boiled peeled and smashed (Not mashed!).
2. Onions – 150 gms, sliced thin.
3. Green chillies – 2, chopped
4. Curry leaves – 1 sprig.
5. Black Gram (Urad) Dal – ½ tsp.
6. Mustard seeds (Rye) – ½ tsp.
7. Turmeric powder – ½ tsp.
8. Refined vegetable oil – 1 tbsp.
9. Salt – To taste.

Method:

Heat oil in a shallow pan or kadai. Prepare the seasoning with mustard seeds, urad dal, curry leaves, and green chillies. Add turmeric powder followed by onion slices and fry till transparent. Add potato smash and salt to taste. Mix well and allow settling. Bhaji must be dry.