Dosa

1. Wash and soak rice, split black lentils, split chickpeas and fenugreek seeds in a bowl for atleast 5 hours.
2. Drain the water and grind the mixture into a paste. Add salt and leave it to ferment overnight or atleast for 8 hours.
3. When the mixture is ready to be used, mix the batter with a ladle so that it becomes more spongy and light.
4. Heat some oil in a frying pan and add some mustard seeds and let it crackle.
5. Add some sliced onion, curry leaves and green chilies and sauté it until soft and light golden in color.
6. Add mashed potatoes, turmeric powder and salt to taste.
7. Turn off heat and add chopped cilantro. Stir to mix well.
8. Heat up a tawa (flat pan for making pancakes).
9. Take a ladle full of batter and pour it on the flat frying pan and use the back of the ladle to spread it out into a circle.
10. Drizzle some oil on its circumference. As the pancake turns golden brown, scoop some masala and place at the center, roll the dosa close and serve with a myriad chutneys and sambar.

You can store the refrigerate remaining batter for upto 10 days. 

Trivia :

The dosa is believed to have originated somewhere in South India, though the exact location is not accurately known. It is said that even the ancient Sangam literature mentions the dosa, which makes it several centuries old! The dosa is frequently linked with Udupi cuisine, which is well-known for delectable culinary delights.

The dosa is served piping hot, most commonly folded in the manner of a wrap. Did you know that the dosa can also be stuffed with fresh veggies to make a healthy, delicious meal?  Try this with a chatpata pickle or some hot sambar.

The dosa is made in numerous varieties; there’s even a neerdosa(water dosa!). Depending on the ingredients added, the dosacan take several forms and names such as masala dosa, palakdosa, paneer dosa, and so on.