| • | Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours 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 salt and set the mixture aside for fermentation for a day.
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| • | Saute onions, mustard seeds, chana dal and chilli in a pan with oil.
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| • | Add chopped potatoes, tumeric and 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 pan and give it a circular shape.
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| • | Drop little oil around it and turn over when bubbling appears.
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| • | Fill in the center of dosa with a spoonful of masala and fold it.
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| • | Masala dosa is ready.
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| • | Serve it hot with sambhar and freshly prepared coconut chutney. |
