MASALA DOSAS

tempering ingredients: 1 tsp each of mustard seeds, cumin,
urad dal,chana dal, 1/2 tsp asafoetida, 1 red chili
1 lb potato
1/2 cup peas
2 medium onions
green chilies
ginger
1/2 tsp tumeric
salt

Dosa Batter

1 cup rice
1/3 cup urad dal
1 tsp fenugreek

Pressure cook the potatoes, then mash. Temper spices. Add the onions, green chilies, ginger, and fry for a couple minutes. Add the salt, tumeric, and 1 cup water. Cover and simmer until the onions are well cooked. Add the potatoes and peas. Cook until everything is well mixed. Add more water, if necessary, to make the mixture soft.

To make the dosa batter, soak the rice and soak the dal and fenugreek overnight. Grind into a very smooth batter and add salt. Let sit at least 12 hours. Before cooking, check that the batter is fairly thin. Cook on crepe maker at high heat.