Ingredients–

For the Batter –

• Idli rice – 2 cups
• Round white Urad dal – 1/2 cup
• Thick poha (flattened rice) – 1/4 cup
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed

For the Potato Masala –

• 500 gm potatoes, boiled, peeled and cubed
• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp Bengal gram dal
• 1/2 tsp urad dal
• A pinch of asafoetida powder
• A few curry leaves
• 2 green chillies, chopped
• 1/2 tsp red chilli powder
• 1/2 tsp amchur powder
• Salt to taste

Method –

1. Wash the rice twice and soak it for 2 hours
2. Wash the dal once and soak it in water for 2 hours along with fenugreek seeds and poha for 2 hours
3. Drain the soaked water completely
4. Take the dal mixture in a mixie jar. Add 1/2 cup of ice cold water and grind for 1-2 minutes
5. Open the lid and add 1/4 cup water and grind another minute
6. It will be a smooth paste. Remove the dal into a big vessel. If you can see small bubbles in the ground dal, then it is the correct consistency
7. Now take the rice in the mixer. Add salt, 1/2 cup ice cold water and grind for 2-3 minutes
8. Open the lid, add more water in regular intervals till a smooth batter is made. The batter should not be coarse or grainy
9. In total, this batter takes a total of 1.5-2 cups of water for grinding dal and rice. Check the consistency. It should not be runny nor thick
10. Now mix both the batters together. Keep the batter covered and leave it to ferment overnight or 12 hours. In cold climate, fermentation period should be considerably longer
11. The next morning, the batter would be raised well
12. Mix it well using a ladle
13. For making dosa, take the required batter in a separate bowl, add little water (about 1/4 cup)
14. Heat the tawa
15. When the tawa is hot, reduce the flame and take a ladle full of batter.
16. Pour the batter and spread it to make in thin
17. Pour some oil around the dosa once it is half cooked on top Increase the flame to medium and cook till the sides of the dosa lift easily
18. Fold the dosa and serve hot along with potato masala
19. For the potato masala, heat oil in a pan
20. Temper the oil with mustard seeds, urad dal, Bengal gram dal, curry leaves and green chillies
21. When the mustard seeds splutter, add the boiled potatoes
22. Add salt, red chilli powder and amchur powder.
23. Mash the potatoes a bit. Sprinkle a splash of water and cook on low flame for about 5 minutes
24. Serve with coconut chutney and sambhar