Rice-boiled: 2cup
Split and husked urad dal: 1/2cup(soak with rice for 5 hours
Fenugreek: 1/2tsp
Oil to smear the pan for cooking the dosas
Salt to taste
For Masala
Potatoes: 500gm (boiled, peeled and cubed)
Onion: 1 1/2cups (sliced)
Green chilly: 4 (chopped)
Curry leaves: small amount
Mustard: 1tsp
Oil: 2tbsp
Water: 1/2cup
Salt to taste
Method:
Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney.