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1
Combine the rava/sooji, rice flour, maida, cumin seeds, ajwain, 2 teaspoons of the salt, and the water in a large stockpot and mix well until it forms a thin batter.
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2
Cover the pot and leave it outside in a warm place for 2 hours to ferment.
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3
While the batter is fermenting, boil the potatoes in a saucepan with enough water to cover them until they are soft.
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4
Using a fork, crush them lightly, but dont mash or puree them; leave some cubed chunks.
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5
Heat 2 tablespoons of the olive oil in a large, deep saute pan over medium heat.
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6
Add the mustard seeds and cook for 2 minutes.
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7
Add the onion and saute until translucent.
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8
Add the potato chunks, the turmeric, curry leaves, and the remaining 1 teaspoon salt and stir to combine.
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9
Taste and readjust seasonings with more salt, if needed, and turn down the heat to low.
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10
Heat 1 tablespoon of the remaining olive oil in a large nonstick pan or griddle over medium heat for about 3 minutes.
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11
Using a ladle, transfer a small circle of batter to the middle of the pan.
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12
Use the bottom of the ladle to gently spread the batter into a larger circle, swirling it in a clockwise circle.
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13
Add a second ladleful of batter around the first circle and spread the batter once more so that you have a crepelike round the size of the pan.
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14
After 3 minutes, the crepe should become crispy and ightly golden in color on the bottom.
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15
At this point, scrape off the top, uncooked layer of the batter with a spatula, leaving only the crispy part on the pan.
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16
(You can transfer the uncooked layer to the bowl of batter.)
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17
Working quickly, so that the dosa oesnt overcook, add a pile of the crispy potatoes just to one side of the center of the dosa, and top with a sprinkle of the cilantro, a bit of carrot, and a bit of red bell pepper.
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18
Use a long spatula, or two spatulas, one on each side, to fold the dosa in a half-moon shape and transfer it to a plate.
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19
Repeat the same process with the remaining batter and fillings, adding more oil to the pan before cooking each dosa.
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20
Serve with the chutneys and sambar.
