Leena Shenoy
By Leena Shenoy (Author of this recipe)


1 cup urad Dal ( black lentils , husked)
3 cups parboiled rice
1/2 tsp fenugreek seeds
&clarified butter to spread on Dosa
Salt to taste
Soak the rice and lentils separately in water for 6 hours. Clean the fenugreek seeds rice and lentils. Grind it to a fine semi thick batter. Addd salt to taste and keep it for fermentation overnight. The next day mix the batter well and can add little water if it’s too thick.
Heat a non- stick pan , add one laddle batter, spread it to thin circle.
Pour a tsp of clarifies butter and after 2 minutes flip and cook till crisp. This is how plain dosa is made.

3 large potatoes boiled and cut into small cubes
1 large onion cut into cubes
1 tsp finely chopped ginger
4 green chillies slit
1/2 tsp turmeric powder
1 tsp urad Dal
1 tsp mustard seeds
Few curry leaves
2 tbsp oil

How to cook:
1.Heat oil in a pan.
2.Add urad Dal, when it turns golden brown add mustard seeds , curry leaves and green chillies.
3.After 2 minutes add onions sauté till golden brown.
4.Add potatoes, turmeric,and salt to taste. Mix well.
5.Add 1/2 cup of water cover and cook for 8 to 10 minutes.

Now make a dosa, put 2 tbsp of masala in it and fold from both sides and serve.