Preparations:

Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixer grinder or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.

Potato Curry:

Ingredients:

• Potatoes – 250gms
• Onion – 1
• Ginger Chilli Paste – 1tsp(or According to taste)
• Curry leaves – Few
• Salt To Taste
• Black Gram – 1tsp
• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Oil – 3tsps

Preparations:

Wash the potatoes and take them in a bowl. Add water and pressure cook them. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the potatoes will be cooked completely even after we remove it from flame. When cool remove the vessel from the cooker and allow the potatoes to cool. Then peel the skin off from the potatoes and keep aside. Peel the onion skin and cut it into thin slices. Wash and chop the coriander.

Method For The Curry:

Heat oil in a pan. When the oil is hot add the black gram and fry till it reaches golden brown colour. Then add the mustard seeds followed by cumin seeds. Fry them well. Now add the curry leaves and chilli ginger paste and fry well. Now add the sliced onions and fry till transparent. Now add the turmeric powder and salt. Mix well. Finally add the potatoes by mashing them with fingers. Mix well till the curry is uniformly coated with the turmeric colour. Now add some coriander leaves and mix. Cook for one minute to bring the nice flavor out of the coriander. Transfer this to a serving bowl and garnish with the remaining coriander.

Heat a flat pan. Take a ladle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Just before removing add a ladle full of curry in the centre of the dosa and fold it. Serve this hot with coconut chutney and ginger-tamarind chutney.

To make a nice presentation:

Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other