Ingredients:

• For dosa batter: 1 cup – plain Rice
• 1 cup – parboiled Rice
• 1/4 cup – white Urad Dal
• 1/2 tsp – Methi (fenugreek) seeds
• water for grinding
• For vada masala: 2 – large onions, sliced vertically
• 2 – large potatoes, boiled and peeled
• 4 to 5 – Green chillies
• 1 tbsp – chopped coriander
• 1/2 tsp – Urad Dal
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 tbsp – oil
• 1/4 tsp – Turmeric
• salt to taste

Method:

1. For the dosa batter: Wash the rice and dal together. Add plenty of water and methi seeds.
2. Allow to soak for 7-8 hours or overnight.
3. Rewash the rice by draining the water 2-3 times.
4. Grind to a paste, add salt and mix well.
5. Keep aside in a warm place for 8-10 hours.
6. For vada masala:
7. Boil and chop the potatoes coarsely. Chop green chillies.
8. Heat oil, add dal, mustard and cumin seeds and splutter.
9. Add the chillies and onions. Fry till tender.
10. Add turmeric, salt, potatoes and coriander.
11. Make round ping pong-sized balls and keep aside.
12. Heat oil for deep frying. Dip the balls into the dosa batter, one at a time and deep-fry until light golden and crisp.
13. Serve dosa vada with sambar.

Recipe courtesy of Ketal