Potato Dosa

I was once served this crispy dosa as breakfast by my niece.I relished it so much and to my surprise I found that it was made with potato! Then I tried it out with other vegetables like ridge gourd and bottle gourd{lauki}. Children will love it as their favourite potato is there! We can enhance its nutritive value by adding soaked dhals or lentils paste in the batter.This is gluten and casein free. Less oil can be used and can be made with no oil too except for the first dosa which needs a little oil to spread.This recipe serves about eight medium dosas.

Ingredients	Quantity
Potatoes	2
Soaked Rice	½ cup
Ginger	small piece
Green Chillies	2
Cumin Seeds	1 tsp
Coriander Leaves (Cilantro)	a small bunch
Finely Chopped Onions (For Garnishing)	2 tbsps
Salt	to taste
Oil	for shallow frying

Method

1. Cut the peeled potatoes into pieces.


2. Grind the chopped potatoes,rice,salt,cumin seeds,green chillies and coriander leaves in the grinder to a fine paste.The consistency of this batter should not be very thin nor very thick.


3. Heat a griddle or a nonstick flat pan which is smeared with alitle oil.


4. Pour a ladle full of the batter in the center of the pan and spread it into a circle shape with the ladle.


5. Put some oil on all the sides and in the centre and let it cook till the sides become golden brown.


6. Turn the dosa and let the other side become crisp too.


7. Make dosas with the rest of the batter.


8. Serve it hot,garnished with chopped onions with coconut chutney or mango ginger garlic chutney or tomato chutney or with vegetable kurma.


9. Note:The batter should be made preferably just before serving as there are chances of the potato getting brown.Instead of potato,ridge gourd or bottle gourd can be used and grated carrot mixed just like that to make it more nutritious for children especially.