For Dosa batter: in a large mixing bowl, 🥣, take semolina, rice flour, all purpose flour, salt 🧂, black pepper powder, cumin seeds, green chillies paste and curd, add water 💦 whisk and mix well, making sure there are no lumps. Rest the batter for 25 mins, making sure the semolina has absorbed water 💦. The batter should be little thick for the beginners, to handle if you are except, then make a thin watery consistency.

Now carefully pour the Dosa batter over very hot griddle, lower the flame and cook until the Dosa turns golden and crisp,on lower flame, spread mint coconut chutney 🥥🌱 on the Dosa, add potato filling, on top add mozzarella cheese 🧀, finally fold the Dosa, cover and cook for 1 min, when cheese is melted, remove from griddle and serve hot with mint coconut chutney 🥥🌱, cabbage salad 🥗 and sambar.

For mint coconut chutney 🥥🌱: in a medium blender jar, add mint leaves 🌱, coriander leaves, dessicated coconut 🥥, green chili, yogurt, salt, sugar, black salt 🧂,finely chopped ginger garlic 🧄🫚and water 💧, blend till smooth, remove and serve with dosa.

For filling: heat oil, add mustard seeds, cumin seeds when starts to crackle, add asafoetida,cook for a few sec, add Bengal gram lentil & black gram lentil mix well, add curry leaves ☘️ cook for 1 min, add finely chopped onions 🧅 cook till pinkish in colour, add ginger garlic paste 🫚🧄 and mix well, cook for 1 min, add spices ( kashmiri red chilli powder 🌶️, coriander cumin powder, salt 🧂 and mix well, add water 💦 let it boil.

Check the lentils are soft, add boiled potato 🥔 cubes and mix well, add finely chopped coriander leaves 🌿 and mix well, cook for 5-6 mins, check all the water 💦 is dried out, remove the filling and use as required.