| • | Wash and soak urad dal, long grain rice and fenugreek seeds separately for at least 6 hours in water. |
| • | Now grind them together by adding requisite amount of water to make a fine paste. |
| • | Add salt and set the mixture aside for fermentation for a day. |
| • | Saute onions, mustard seeds, chana dal and chilli in a pan with oil. |
| • | Add chopped potatoes, tumeric and salt and stir continuously. |
| • | Cook it for a few minutes. |
| • | Pour a ladle of the batter on a non-stick pan and give it a circular shape. |
| • | Drop little oil around it and turn over when bubbling appears. |
| • | Fill in the center of dosa with a spoonful of masala and fold it. |
| • | Masala dosa is ready. |
| • | Serve it hot with sambhar and freshly prepared coconut chutney. |
