Dosa Fillings

Dosa Filling Sabjis

Dosa filling could be your favorite one. Play around with your own fillings. I mostly make Potato subji for filling but to give it a twist sometimes, I use left over pavbhaji as well. I also make spring sabji with cauliflower, cabage and capcicums for filling. So enjoy with chutneys, raitas and pickle even...

Ingredients:

4 nos - Potato, medium sized

1 to 2 - Onion, medium sized long thinly sliced

12 nos - Small green chilies, not to be chopped. Just split them at the center

1/4 tsp - Turmeric

Salt to taste

1/4 tsp - Mustard

1 tsp - Urad dal (black gram)

1 1/4 tsp - Chana dal (yellow split peas)

10 nos - Curry leaves

2 tbsp - Coriander leaves or Cilantro

1 tbsp - Ghee

2 tbsp - Oil

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Direction:

Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.

Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.

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