Ingredients

2 cups of green gram dhal

1/2 cup rice

3 green chillies

1 Fine chopped onion (big )

2 tablespoons of grated coconut

1 Boiled and mashed potatoes

1/4 teaspoon asafoetida powder

salt for taste

oil to fry

Method

Soak rice and green gram dhal in water for forty five minutes and grind coarsely with chillies in a mixer. To the ground batter add the salt, asafoetida powder, chopped onions, grated coconut, mashed potato and coriander leaves and mix well to make a batter thick dropping consistency.

Heat the non-stick fry pan. Sprinkle few drops of water and if it sizzles it is ready to make pancakes. Pour a ladleful of batter over the fry pan and spread evenly with a continuos circular motion. Spread it outwards until the dosa is around 5 inches. Drop a teaspoon of oil around the edges to prevent sticking of the batter. Increase the heat and cook for a couple of minutes until it is golden brown. Turn the dosa lifting the edges. Fry for couple of minutes more to finish.

This can be served with Coconut Chutney.