Ingredients vegetarian 2 servings

• 1 cup Suji (soaked in water for about 5-6 hours)- level of water should only be 1 mm above the suji level
• ½ tsp green chilli, chopped
• 2 medium onion, finely chopped
• salt to taste
• Oil for shallow frying

• 2-3 medium potatoes
• 1/2 tsp. mustard seeds
• 7-8 curry leaves
• 1 tbsp. oil
• salt to taste
• 1/2 tsp. red chilli powder
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/4 tsp. amchur powder

Directions

1. Heat up the oil in a wok & add mustard seeds till they start to crackle.
2. Add red chilli, turmeric & stir a little & then add broken curry leaves.
3. At once add potatoes cut into quarter-circle shape of about 1-1.5 cms each. Add coriander powder & stir.
4. Sprinkle a little water & let the veg. cook till done.
5. Sprinkle amchur powder & stir properly on low heat.
6. May sprinkle chopped green coriander if you like it.

1. Mix the water soaked suji a little & add onions, salt to it. 
2. Oil your tava properly; donot heat it up too much or else the dosa will not flatten & lumps would be made.
3. Now pour about 2 tbsp. of the suji batter on the tawa. flatten it with either the back of a katori or a karchi. 
4. It should be flattened to the size of a chapati or a little bigger than it.
5. Now fry it on both sides.
6. Now on either of the sides or the lesser fried side, place a tbsp. of the sabji stuffing in the centre & fold the dosa on both sides.
7. Serve hot with green mint chutney / coconut chutney.  

South Indians can savour it with sambar as well.

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