Ingredients:

• 1.5 cups – Rice (boiled)
• 1.5 cups – Rice (kolam)
• 4 to 5 tbsp – rava
• ¾ cup – Urad Dal
• 150 gm – Butter (for frying the dosas)
• 2 tsp – Fenugreek seeds
• salt to taste
• For Masala Filling:
• 6 to 8 Potatoes (boiled and diced)
• 200 gm – Green peas (shelled)
• 8 to 10 Cashew nuts
• 4 tbsp – oil
• 1 tsp – Mustard Seeds
• 2 tsp – black gram dal
• 4 to 5 green chilies
• 2 to 3 Onions (sliced)
• 2 tsp – chili powder
• 1 tsp – Turmeric powder
• 4 to 5 tsp – grated Coconut
• 1 sprig Curry leaves
• 1 small bunch Coriander leaves
• 1 tsp – Jeera
• oil for frying Cashew nuts
• Lime juice to taste
• salt to taste

Method:

1. Clean the rice and dal and soak together in water for 6-8 hours.
2. Wash the rice and dal, add the fenugreek seeds and grind with a little water.
3. Add salt to the dough and leave to ferment for 8-10 hours.
4. Before frying the dosas add 4-5 tbsp of rava to the dough. Mix well.
5. Make the dosas on a non-stick tava to get best results.
6. Heat a non-stick tava, put in a spoonful of dough and spread on the tava to make dosas.
7. Put 1 tbsp butter on the dosa and fry till crisp.
8. Before serving put 2 tsp of masala on the dosa, fold and serve hot with chutney.
9. For the Masala Filling:
10. Heat the oil and fry the cashew nuts and set aside.
11. Boil the potatoes and cut them into pieces.
12. Boil the peas.
13. In a vessel heat 4 tsp of oil and add the mustard seeds and black gram dal.
14. When the mustard seeds start to splutter, add the cumin seeds, green chilies, green chilies and sliced onions.
15. Fry till the onions turn pink.
16. Add the potatoes, green peas, salt, chili powder, turmeric powder and a little water. Mix well.
17. Now add the lime juice, grated coconut and curry leaves and lastly garnish with coriander leaves (finely chopped) and fried cashew nuts.

Recipe courtesy of Anitha Raheja