Ingredients

Potato filling:

For frying Ghee

3 Potatoes, boiled

1/2 tsp Ginger, chopped

1/2 tsp Red chilli powder

To taste Salt (use sendha namak if fasting)

For Dosa:

5 Tbsp Buckwheat flour (kuttu)

1/2 tsp Green chillies, chopped

Ghee (clarified butter)

1 tsp Green chillies, chopped

1 tsp Ginger, chopped

1/2 tsp Red chilli powder

1/2 tsp Ajwain (carom seeds)

To taste Salt

2 Tbsp Arbi (colocasia), boiled

Procedure:

Potato filling:

1.Take a pan and heat ghee in it, mash potatoes into it and mix the remaining ingredients in it.

2.Mix the potato mixture properly for some minutes till it turns light brown in color.

3.Once cooked keep it aside.

Dosa:

1.Mash arbi in a bowl, add flour and salt and mix it well by adding some water in it.

2.Now add green chillies, ginger, red chilli powder and ajwain and mix it again.

3.Make a batter by adding water and stirring it in one direction till it takes a smooth flowing consistency.

4.Take a flat dosa pan, heat it and dab a little bit of ghee on it, pour the required batter and spread it over the pan.

5.Let it cook for some minutes, spread more ghee around the edges so that it becomes crispy.

6.Flip the dosa to let it cook from the other side.

7.Once it is done put required potato filling on it and fold the dosa over it and serve it hot with mint and coconut chutney.