Ingredients

• For Dosa
• 1 cup - water chestnut flour/singhara atta
• 1/2 cup - beaten yoghurt
• 1/2 tsp - red chilli powder
• Salt to taste
• For stuffing
• 2 - potatoes, boiled, peeled, and mashed
• 1 tsp - ginger, grated
• 2 - green chillies, chopped
• 1/4 cup - coriander leaves, chopped
• 1 tsp - cumin seeds
• Spices
• 1/2 tsp - red chilli powder
• 1 tsp - coriander powder
• Salt to taste
• 1 tsp - garam masala
• 1 tsp - amchur powder/lemon juice
• 2 tbsp - vegetable oil

How to Make Water Chestnut Flour Dosa

• For stuffing
• Heat 1 tbsp oil in a pan, add cumin seeds, grated ginger, and green chillies . Saute for 1 minute.
• Add all spices and salt, mix well.
• Now add mashed potatoes and cook for 10 minutes, stirring frequently.
• Add coriander leaves, mix, and set aside.
• For Dosa batter
• Sift flour in a bowl, add yoghurt and 1/2 cup water. Mix well and add salt and chilli powder. Let it set for 10-15 minutes.
• For Dosa
• Heat a non-stick griddle or pan. Apply some oil over it.
• Pour a ladle full of dosa batter and spread it with the help of a spatula.
• Fry one side for 5-7 minutes and then flip.
• Roast this side and place a handful of stuffing in the centre. Roll from both sides to close it and remove from griddle.
• Serve hot with chutney.
• Recipe Courtesy: Cooking With Sapana