Masala Dosa

Wash 3 cups dosa rice, 1 cup par-boiled rice, and 1 cup goat urad dal thoroughly until water runs clear.

Add 1/3 cup poha and 1/2 tbsp fenugreek seeds, then soak all ingredients in water for 6-7 hours.

Drain the soaking water and grind the mixture in a mixer with about 2 cups water to a smooth, flowy consistency.

Transfer the batter to a tall vessel, add 1 tbsp salt and 1 tbsp sugar, and whisk for 1-2 minutes.

Cover and ferment in a warm place for 8 hours (summer) or 12-13 hours (winter).

After fermentation, lightly mix the risen batter and add another 1 tbsp salt. Mix gently again.

Heat 2 tbsp oil in a pan for the potato masala. Add mustard seeds, urad dal, chana dal, and cashews.

Sauté on low flame until dals brown slightly, then add asafoetida, green chillies, ginger, garlic, and curry leaves.

Sauté for 1-2 minutes, then add sliced onions and cook for 2 minutes until translucent.

Pour in 1/2 litre hot water and cook onions for 3-4 minutes.

Add mashed potatoes, salt, turmeric, and sugar. Stir well and cook on medium heat until water evaporates (7-8 minutes).

Add chopped coriander and mix to finish the masala.

Grind grated coconut, roasted chana dal, green chillies, salt, cumin powder, pepper, and water to make chutney.

Heat 2 tbsp oil for tempering, then add mustard seeds, chana dal, urad dal. Fry till golden.

Add curry leaves, stir and pour over the ground chutney.

Make dosa using the batter on a hot skillet. Spread it thin, cook till crispy, and fill with prepared masala.

Serve hot with coconut chutney and spicy onion-tomato chutney.