Rawa Masala Dosa - Crepes with a potato filling

Rawa Dosa (Semolina and Onion Crepes)

1 Cup Sooji (Semolina or Rawa)
1 Cup rice flour
1/2 cup flour
1 cup yogurt
1/2 tsp chilli powder
1/2 tsp hing (asafateda)
1 onion finely chopped
2-3 green chillies chopped
1 tsp cumin seeds
1 tsp mustard seeds
10-15 curry leaves
1/2 cup finely chopped coriander leaves
salt to taste
1 cup oil

1. Mix the first five ingrediants and salt. Mix with enough into a stiff batter and set aside for 1-2 hours.
2 Heat 2 tbs oil, add the mustard seeds. When they splutter, add cumin seeds till they sizzle (this should a be 30-40 seconds), quickly add the curry leaves and hing and pour over the batter.
3. Add about 3 additional cups of water and mix with coriander leaves and onions. Note: the batter should be fairly thin.
4. On a non-stick skillet, add a few drops of oil. Pour one or two ladlefuls of the batter, and allow this to cook slowly. It is good to start for a couple of minutes on high flame and then lower the flame and allow the dosa to cook slowly (about 7-10 minute).
5. Gently remove anf turn and cook on the other side for a couple of minutes. The dosa should be golden brown and crisp in appearance. Serve hot with chutney.