2 cups rice-preferably parboiled
1/2 tsp fenugreek seeds
1/2 cup split and husked Black Gram (Dhuli Urad)
2 tsp salt
Oil to smear the pan for cooking the dosas
For the Masala for Dosas:
500 gm (3 cups) potatoes-boiled, peeled and cubed
1 1/2 cups onions-sliced not very thin
2 green chillies-chopped coarsely (optional)
2 Tbsp oil
1 tsp mustard seeds
6-7 curry leaves or 1/2 tsp dried curry leaves
1/4 tsp powdered turmeric
2 tsp salt
1/2 cup water
Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.
Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.
Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, 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 center, and fold the two edges over.
Serve accompanied with sambhar and chutney.