| • | Wash and soak urad dal, longish grain rice and fenugreek seed individually for at minimum 6 hrs in water.
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| • | Now grind them together by adding requisite amount of water to make a fine paste.
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| • | Add table salt and set up the mixture aside for fermentation for a day.
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| • | Saute onions, table mustard seeds, chana dal and chilli in a cooking pan with oil.
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| • | Add chopped up potatoes, tumeric and table salt and stir continuously.
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| • | Cook it for a few minutes.
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| • | Pour a ladle of the batter on a non-stick cooking pan and give it a round shape.
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| • | Drop little oil about it and turn all over when bubbling appears.
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| • | Fill in the center of dosa with a spoonful of spices and fold it.
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| • | Masala dosa is ready.
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| • | Serve it red-hot with sambhar and freshly cooked coconut chutney.
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