Ingredients:

For Dosa:

1 cup Urad dal(skinless split black gram)

3 cup Rice.

2 tsp methi seeds.

1 tsp Sugar.

Salt to taste.

Oil.

For The Masala.

2 cups boiled and peeled Potato cubes

1 tbsp Oil

1/2 tsp Mustard seeds

1/2 tsp split Urad dal (split black lentils)

1 tsp finely chopped Green Chillies

7 to 8 Curry leaves (kadi patta)

1 cup thinly sliced Onions

Salt to taste

1/4 tsp  Haldi powder.

1 tbsp finely chopped Corriander leaves

Method:

For Masala:

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.

Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.

Add the potatoes, salt & turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the coriander, mix well and cook on a medium flame for 1 minute.

Allow it to cool.

Once cooled, mash lightly with the back of the spoon and keep aside.

For Dosa:

Start a night before.Add methi to urad dal.Soak urad dal and rice in water seperately for 10 to 12 hours.

Grind urad dal and rice to fine paste.Mix together.Add salt and sugar..

Keep for fermentation.(Batter will rise in size,once fermented)

Use a non stick tava.

In a a bowl keep cold water ready,and a cotton cloth handy.

Heat the tava on slow heat,sprinkle cold water and wipe clean with cloth.

Now add spoon ful of batter on center of the tava spreading on the tava in a circular motion.(from center of the griddle ).

smear little oil at the sides.

Cook on slow flame.

Spread the prepared masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.

Fold over while pressing it lightly, using a spatula to make a flat roll.

Repeat with the remaining ingredients to make more dosas.

Serve immediately with coconut chutney and sambar.

Happy Cooking !!!

Sameera