Podi Aloo Dosa Roll

For making idli batter : first soak the rice separate and urad dhal separate for 5 hours then grind the urad dhal to a fine paste in a wet grinder (if done in mixy it will not be very fine and idli will not come to the expectations) then take out the fine paste to a vessel then add soaked rice with poha which is soaked for ten mins. Now grind this also to fine paste. Once done mix both dhal and rice mixture together and ferment for 8 hours. Batter ready.

For aloo stuffing : Take oil in pan add mustard seeds then add chopped potato with salt as per taste and cook on medium flame till cooked well. Do not close it will not become crispy if closed.

For idli chilli powder: Roast all the ingredients till dark brown and blend in a mixer to make into a fine powder. For serving add little gingelly oil and serve.

Now heat a dosa tawa and one ladle batter sprinkle idli chilli powder and sprinkle few drops of oil and close with a lid on slow flame. Now it will cook well, do not flip this cooks on one side from top and one side from bottom when closed. Now add the aloo stuffing and serve hot.