For Bhaji -
Heat oil in a non-stick pan. Add Cumin seeds and Mustard seeds. Let it splutter.
Add split black lentils and curry leaves. Stir for few seconds.
Add roughly chopped green chillies and crushed garlic cloves. Cook till raw aroma goes away.
Add finely chopped onion and salt. Cook till translucent.
Add turmeric, asafoetida. Stir for few seconds.
Add boiled, diced potatoes. Mix well till mixture incorporates well with each other.
Add finely chopped coriander and grated coconut. Stir well.
Oats Dosa - Mix all ingredients in a large deep bowl except water.
Add water as required, adjust the consistency of the batter to ensure it is not very thick or thin. Keep aside for 15 minutes.
In a nonstick pan drizzle oil. Spread all over with rubber spatula.
Pour a ladle full batter and spread evenly in a shape. Do this on a high medium flame. This will give dosa a nice net-like texture. Reduce flame to medium-low.
Cover it with a plate for 10-12 seconds. Remove plate and flip it when the edges begin to rise from the pan. Cook it from another side too. Drizzle some oil.
Transfer it into a casserole. Repeat the process with remaining batter. Keep aside.
Assembling –
Place oats dosa on a chopping board or a plate. Apply some tomato ketch up or cheese spread.
On the edge, closest to you place 1 ½ tbsp of the potato filling in a neat row, about 2 cm from the edges. Chili pieces can be removed if not required.
Carefully but firmly roll the clean edge nearest you over the potato filling, fold the sides, gently but tightly roll all the way up. Use butter paper or aluminum foil while rolling.
Repeat the procedure with remaining dosas and subji.
Serve hot with Coconut Chutney or tomato ketchup.
