Ingredients for batter:

Rice- 3 cups

Urad dal-1 cup (Preferably whole grain)

Fenugreek –1 tsp

Channa dal- 2tbsp

Thick poha (gatti avalakki) -2 tbsp

Salt- to taste

Preparation:

Soak rice and fenugreek for 5 to 6 hours. Soak rest of the ingredients for 2 hours. Grind all of them to a smooth paste. Add salt, mix well and ferment overnight.

Ingredients for making coconut chutney:

Shredded coconut-½ cup

Tamarind paste- 1 tsp

Jaggery-¼ tsp

Coriander or cilantro- 3 to 4 strands

Ginger-small piece

Curry leaves- 4 to 5

Channa- ¼ cup

Green chillies- 4 to 5 (medium hot)

Salt – to taste

Preparation:

Grind all the above ingredients with water and keep aside.

Chutney seasoning (optional):

Heat 2 tsp of oil in seasoning pan, add ½ tsp mustard seeds, ¼ tsp split urad dhal, asafoetida and 2-3 curry leaves. Allow to splutter and then add to the coconut chutney and mix.

Ingredients to make red chili paste (masale):

Dry red chillies -8 to 9

Garlic cloves- 2

Salt – to taste

Preparation:

Grind the above ingredients into a smooth paste using minimum amount to water.

Ingredients to make potato pallya (for filling):

Potatoes- 4 medium size

Onions-3 medium size

Green chillies- 5to 6

Curry leaves-4 to 5

Coriander or cilantro –handful (chopped)

Lemon juice-2 to 3 tsp

Sugar- a pinch

Turmeric- ¼ tsp

Mustard seeds-½tsp

Spilt urad dal-¼tsp

Channa dal–¼tsp

Preparation:

Cut potatoes into quarters and cook them until soft (microwave- approx 20 minutes). Peel  the skin and coarsely mash and keep aside.

Heat 4 tbsp of oil in pan, add mustard seeds, urad dal, channa dal , curry leaves and green chillies. Sauté for a minute or until it turns golden brown. Now add cut onions and turmeric powder and sauté until onions turn translucent. Add the coarsely mashed potatoes and mix well with a little water. Add a pinch of sugar, coriander and lemon juice at the end.

Mix the fermented batter well before making doses.

Heat a griddle, take a laddle full of batter and spread it until it is even. Apply oil to the edges and cook until it turns golden brown. Now flip the other side and cook well. Flip it again, simmer the heat and apply red chilli paste to the center and spread it across the dose. Add a scoop of potato pallya on one side and close the other side. Now it’s ready to eat with coconut chutney. Last but not the least, add some butter on top of the dose before serving.