Ingredients:

• For the batter for dosa:
• 2 cups – Rice
• 3/4 cup – Urad Dal
• 1/2 cup – Channa dal
• 4 – 5 – Methi seeds
• For the Aloo curry:
• 2 to 3 – Potatoes (boiled, peeled and mashed)
• 1/2 tsp – Turmeric
• 2 medium sized – Onions
• Green chillies
• finely chopped – coriander
• 1/2 cup – Green peas
• salt to taste
• 2 tsp – oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – Channa and Urad Dal
• For red chutney:
• 2 tbsp – Chickpeas
• 1 tbsp – Peanuts
• a very small piece – Ginger
• 2 to 3 – Red Chillies
• 1/2 tsp – Tamarind juice extract
• 2 tsp – fresh grated Coconut
• Asafoetida
• salt and Sugar to taste

Method:

1. Soak all ingredients for dosa batter for 4 – 5 hours, then grind well.
2. Leave to ferment overnight. Heat oil in a kadai and add mustard seeds and allow it to splutter.
3. Add channa dal and urad dal and wait till they turn golden brown.
4. Add turmeric, onions, chillies and chopped coriander and wait till the onions become translucent.
5. Add salt, peas and mashed potatoes and mix them properly on a medium flame, and remove the kadai off the flame.
6. Then grind all the ingredients for red chutney together into a fine paste.
7. Do not add too much of water to this chutney.
8. Now heat a pan on medium flame. Preferably the pan should be non-stick.
9. Take a big spoon full of batter of the dosa and spread it on the pan evenly making the edges a little thicker.
10. Spread a spoon of ghee over the dosa.
11. Now smear the red chutney on top of the dosa and add a spoon full of the potato curry over it.
12. Remove the dosa from the pan without inverting it and by folding it on the other half.

Recipe courtesy of Sandhya