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  • 1 cups (185 grams) of Plain Flour
  • 1 cups (185 grams) of Rice Flour
  • Red Chilli Powder (to taste)
  • 2 tbsp. of Plain Yogurt
  • 1 tbsp. of Clarified Butter (Ghee) or Cooking Oil

  • 250 grams of Potatoes (boiled, cooled, peeled and diced)
  • 1 medium Onion (finely chopped)
  • tsp. of Mustard Seeds
  • tsp. Red Chilli Powder
  • tsp. Turmeric Powder (Haldi)
  • 30 grams of Clarified Butter (Ghee) or Cooking Oil

  • 3 tbsp. of Desiccated Coconut
  • 4 Red Chillies (fresh or dried) (chopped)
  • 6 slices of Fresh Ginger (Adrak)
  • 1 clove of Garlic (Lehsan) (crushed)
  • Fresh Lemon Juice (to taste)

  1. Mix together the rice flour and plain flour. Add the red chilli powder, yogurt, ghee or oil and enough water to make a thick batter. Cover and set aside for atleast 8 hours or overnight, at room temperature.
  2. Spread a heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until it is lightly brown, remove. Repeat this process with the remaining mixture.
  3. Pour a little oil around its edges and when the underside turns golden, turnover the chilla. Remove from the griddle when both sides turn golden.

  1. Heat the ghee or oil and fry the mustard seeds for 1 minute. Add the onion and saute until it is tender. Add the potatoes, turmeric powder and red chilli powder, saute for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with the coconut chutney. (See directions for Coconut Chutney below.)

  1. In a mortar and pestle pound the coconut, ginger, red chillis and garlic with enough lemon juice to mix to a paste.

Degree of Difficulty: Easy
Recipe Category: Appetizer
Recipe Ethnic Group: South Indian
Recipe Requested by, Khalida (Canada)
Another Delicious Appetizer You Should Try - Onion Bhaji