500 gms dosa batter (same as idli batter, only slightly thinner consistency)
4 medium sized potatoes, boiled with salt and mashed
6 curry leaves
3 green chillies, fine chopped
1 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp tumeric powder
2 carrots, grated
1/4 coconut, grated
A handful of coriander leaves, chopped fine.
Juice of half a lime
Unprocessed (white) butter (loni)
Dry chutney powder (podi chutney)
Salt to taste
Heat oil in small pan and add the mustard seeds and chillies.
When the mustard seeds just begin to splutter, add the curry leaves, asafoetida powder and tumeric powder.
Add this tempering into the mashed potatoes and mix well.
Mix together the grated carrot and coconut with the lemon juice and coriander leaves.
Heat a flat pan / skillet and lightly grease.
Pour a ladle of the dosa batter and spread.
The dosa base needs to be thicker than normal dosa, but thinner than for utappa.
Spread a little butter around the sides and spread a small dollop on the top.
Sprinkle the chutney powder (as much as desired) on the top.
On this, spread some of the potato mash mix and top with the carrot and coconut mix.
Cook till the sides of the dosa start lightly browning leaving the pan.
Remove onto a plate and serve hot.
A hit for breakfast, or light lunch.
No need for extra chutney.