Masala Dosa with Sambar and Chutney

1.To make the dosa batter, wash the rice and urad dal thoroughly. Soak them separately in water for at least 4 hours or overnight.

2.Grind the soaked rice and urad dal separately into a smooth paste using a wet grinder or blender. Mix them together in a large bowl and add salt. Mix well and let the batter ferment for 8-10 hours or overnight.

3.To make the potato masala filling, heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds, asafoetida, and curry leaves.

4.Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.

5.Add turmeric powder, red chili powder, and salt. Mix well.

6.Add the boiled and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Remove from heat and keep aside.

7.To make the sambar, pressure cook the toor dal with water until soft and mushy.

8.Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds, asafoetida, and curry leaves.

9.Add chopped onions and sauté until they turn translucent.

10.Add chopped tomatoes and cook until they become soft and mushy.

11.Add the mixed vegetables, sambar powder, tamarind pulp, and salt. Mix well.

12.Add water and pressure cook for 3-4 whistles or until the vegetables are cooked.

13.To make the coconut chutney, grind grated coconut, green chilies, roasted chana dal, ginger, coriander leaves, and salt into a smooth paste. Add water as needed. Transfer the chutney to a bowl.

14.Heat oil in a small pan for tempering. Add mustard seeds and let them splutter. Add curry leaves and dried red chili. Fry for a few seconds and pour the tempering over the chutney.

15.To make the dosas, heat a non-stick tawa or griddle. Pour a ladleful of dosa batter onto the center of the tawa. Spread the batter in a circular motion to form a thin, even layer.

16.Drizzle some oil around the edges of the dosa and cook on medium heat until the bottom turns golden brown and crispy. Flip the dosa and cook the other side for a minute.

17.Remove the dosa from the tawa and place it on a plate. Repeat the process with the remaining batter.

18.Serve the dosas hot with the potato masala filling, sambar, and coconut chutney.