Samak Dosa

Samakkachawal 1 cup

Singharakaatta 3 tbsp

Sendhanamak to taste

Gheefor frying

Stuffing

Boiled potato, mashed 2 nos

Desi ghee 2 tbsp

Sendhanamak to taste

Whole Red chillies 2 nos

Turmeric powder ½ tsp

Cumin seed 1 tsp

Ginger chopped 1 tbsp

Green chillies chopped 1 tsp

Coriander chopped 1 tbsp

Soak samakkechawal for 15-20 min. Drain and make a rough batter (not very fine). Now, mix singharakaatta to the prepared batter and keep aside for 30 min at room temperature.

Soak and grind chillies with a little water to make a fine paste.

Heat ghee in a fry pan, add cumin seed, when it crackles put in the chopped ginger and green chillies.

Add crushed boiled poatoes and fry nicely. Add turmeric powder, red chilli paste and sendhanamak.

Add chopped coriander. Remove and keep aside.

Now, heat a non-stick pan. Grease it.

Pour a ladle full of dosa batter in the center of pan and spread it evenly like a round disc with the help of ladle.

Drizzle oil and let it cook

Put the prepared potato masala in the center of the dosa and flip half and fold the dosa in a half moon shape and serve hot with coconut and peanut chutney.