| STEP 1: Soak the rice and urad daal in 6 cups of water for 6-8 hours. Drain excess water. |
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| STEP 2: Grind the rice and urad daal to a smooth consistency, adding a litter water if necessary. Add salt to taste and set aside for a further 6-8 hours to ferment. |
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| STEP 3: Heat about 1 tablespoon of oil in a large, non stick, dosa-pan. Using a ladle, spoon the batter into the pan, Tilt the pan to spread the mixture over the base. Cover and cook over a medium heat for about 2 minutes. Remove the lid and turn the dosa over very carefully.Pour a little oil around the edge, cover and cook for a further 1 minute. Remove the dosa from the pan. Repeat similarly with the remaining batter. |
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| To make the filling |
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| STEP 4: Boil the potatoes in a pan of water. |
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| STEP 5: Add the chillies, turmeric and salt and cook until the potatoes are soft enough to be lightly mashed. |
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| STEP 6: Heat in a saucepan and fry the mustard and onion seeds, dried red chillies and curry leaves for about 1 minute. |
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| STEP 7: Pore this spice mixture over the mashed potatoes. Sprinkle the lemon juice over this mixture and mix well. |
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| STEP 8: Spoon the potato filling on one half of the dosa and fold the other half over the filling. Serve hot. |
