Dosa filling could be your favorite one. Play around with your own fillings. I mostly make Potato subji for filling but to give it a twist sometimes, I use left over pavbhaji as well. I also make spring sabji with cauliflower, cabage and capcicums for filling. So enjoy with chutneys, raitas and pickle even...
12nos - Small green chilies, not to be chopped. Just split them at the center
¼tsp- Turmeric
Salt to taste
¼tsp- Mustard
1tsp- Urad dal(black gram)
1 ¼tsp- Chana dal(yellow split peas)
10nos - Curry leaves
2tbsp- Coriander leaves or Cilantro
1tbsp- Ghee
2tbsp- Oil
Instructions
Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.
Heat oil in a khadhai or a pan amd add mustard. When the mustard starts popping or bursting add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take the pan of the heat and the potato subji is done.