potato and onion filling for dhosa

4 to 6 medium size potatoes either boiled or peeled , diced into small pieces and steamed
Either chana or urad daal about 1 teaspoon soaked for 20/30 minutes
One onion chopped
4/6 cashews (optional)
Ginger,green chillis, curry leaves turmeric etc to taste

Heat 2 tablespoons of oil and temper some mustard seeds. Once mustard seeds crackle, add the soaked daal and a few curry leaves, ginger sliced or crushed and the green chiilis. Saute the onions until soft and translucent. Add salt, turmeric powder and mix well. Add cashews
Add the potatoes and saute for a few minutes.
Switch off the flame and add corriander.

This is the masala ready.

Variations; you can add peas too. Or cabbage shredded.