Instructions

Soaking Lentils And Rice

• In a bowl take the idli rice along with the regular white rice.
• Now to this bowl you can add urad dal and fenugreek seeds.
• Rinse the rice, seeds and lentil and put them aside.
• Take a separate bowl, and add the flattened rice.
• Rinse it a couple of times and then add poha to the bowl containing the rinsed rice+lentils+methi seeds.
• To this add 1 ½  cups water. Mix and cover with a lid and soak everything for about 5 to 6 hours.

Making Dosa Batter

• Now from the bowl drain all the water and add the soaked ingredients in a wet grinder jar.
• Add  ¾ cup water and grind it till turns into a grainy consistency of rice in the batter. A smooth consistency of batter also works.
• Put the batter in a bowl.
• To this pan now add ½ tsp rock salt. Mix it very well. Cover it and put it aside for 7-9 hours, or as may be required. 
• Fermentation will double or triple up the volume of the batter and you will see small air pockets in the batter with a sour aroma.
  
  

Preparation For Potato Filling

• For the potato filing first rinse and then boil potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker.
• While the potatoes are being cooked, soak the chana dal in hot water for about 30 minutes. Then drain the chana dal and keep aside for now
• Once the potatoes are boiled, peel and chop them up. 
• Cut the the onions finely and also chop up the green chilies and coriander leaves.
  
  

Making Potato Filling

• Heat oil or ghee on a non-stick tawa. 
• Lower the flame and add mustard seed and then add the chana dal.
• Heat the chana dal for 3-5 minutes till they turn slightly golden. Now add the onions, curry leaves, green chilies.
• Saute the onions stirring often till they soften and turn translucent.
• Add the turmeric powder and asafoetida (hing). Mix very well.
• Add water. Mix well and simmer for 3-4  minutes.
• Next, add the mashed potatoes. Mix and stir well.  
• Season with salt. 
• To this now add add two teaspoons of Molo Gobhi Gajar Pickle.
• Saute and stir for 3-4 minutes. 
• Once the potato has cooked, take it off the heat. Add the coriander leaves. 
• Keep the potato filling aside.

Making Dosa

• Put a pan on the stove. Spread half a teaspoon of oil on the pan.
• Pour the dosa batter on to the pan and spread the outwards from the centre. 

• When you see the batter on the top has cooked well and the bottom has become crisp and golden, add some oil to the edges. 
• Cook till the base is crispy and slightly golden.
• When you see the edges separating from the pan, place a portion of the potato filling on the dosa. 
• Fold and serve sada dosa hot. 
• Serve these crisp masala dosa with sambar and an extra serving of Molo Gobi Gajar pickle.