Dosai Filling

You will need

2	Large Potatoes, boiled
1	Large Onion, red for preference
2 cloves	Garlic
To Taste	Green Chile (I used half of a small manzano chile, a "gringo killer", to begin with and found even that tended to overpower the flavours of the other spices. The original recipe had 4-5 green chiles. but that's way too much for my palate, and for the kind of chiles I grow.)
2.5 cm	Grated Ginger Root
1	Tomato, chopped
1 teaspoon	Medium Curry Powder, or Ground Coriander
1/2 teaspoon	Fennel Seeds
1/2 teaspoon	Cumin Seeds
1/2 teaspoon	Mustard Seeds
1 - 1.5 cups	Frozen Peas
To taste	Salt - about 1/2 - 3/4 teaspoon is about right for me
To taste	Chopped Cilantro (Green Coriander) or Parsley

Mash potatoes roughly.
Chop coarsely one large onion, 2 cloves of garlic (optional) and green chilli (or chilli powder) to taste
Grate a 1" piece of ginger.
Cut up a tomato if you want.
Heat some vegetable oil, add some fennel seeds, and cumin seeds (1/2 tsp. each)
Add 1/2 tsp of black mustard seeds.
When they crackle, add the green chillies, ginger, garlic (if used), and onions and fry them with a little salt for a while till onions are transparent. Add curry powder.
Next add a cup or so of frozen peas, and chopped tomatoes, and fry for 5 minutes. Add a little tomato paste if the tomato flavour is still thin.
Add the potatoes, and more salt if desired. Stir well till blended
Add some chopped cilantro or parsley.
Spread filling over half the surface of the dosai, and roll up like a pancake.