
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 –
- Wash the rice twice and soak it for 2 hours
- Wash the dal once and soak it in water for 2 hours along with fenugreek seeds and poha for 2 hours
- Drain the soaked water completely
- Take the dal mixture in a mixie jar. Add 1/2 cup of ice cold water and grind for 1-2 minutes
- Open the lid and add 1/4 cup water and grind another minute
- 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
- Now take the rice in the mixer. Add salt, 1/2 cup ice cold water and grind for 2-3 minutes
- Open the lid, add more water in regular intervals till a smooth batter is made. The batter should not be coarse or grainy
- 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
- 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
- The next morning, the batter would be raised well
- Mix it well using a ladle
- For making dosa, take the required batter in a separate bowl, add little water (about 1/4 cup)
- Heat the tawa
- When the tawa is hot, reduce the flame and take a ladle full of batter.
- Pour the batter and spread it to make in thin
- 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
- Fold the dosa and serve hot along with potato masala
- For the potato masala, heat oil in a pan
- Temper the oil with mustard seeds, urad dal, Bengal gram dal, curry leaves and green chillies
- When the mustard seeds splutter, add the boiled potatoes
- Add salt, red chilli powder and amchur powder.
- Mash the potatoes a bit. Sprinkle a splash of water and cook on low flame for about 5 minutes
- Serve with coconut chutney and sambhar
