Open Masala Dosa

Ingredients:

For Dosa Batter
3 cups dosa rice
1 cup urad dal
1 tbsp fenugreek seeds
2 tbsp toor dal
Salt

For the chutney pudi
1 cup hurigadale/fried gram
Half cup dessicated coconut
Big ball of tamarind
Salt
1 tsp asafoetida
1 tsp oil
Half cup kashmiri red chillies

For the potato dish
2 tsp oil
Half tsp mustard seeds
Half tsp cumin seeds
1 tsp urad dal
2 green chillies chopped
2 onions chopped
2 boiled and mashed potatoes
1/4 tsp turmeric powder
1/4 tsp sugar
Salt
Coriander leaves

Method:

• To make the chutney pudi, heat oil in a pan and fry the tamarind, red chillies and hing for 2 minutes. Switch off the flame and add the fried gram. Mix well and allow to cool. Add salt and make a fine powder in a blender. Store in airtight container
• Soak the rice, urad dal, fenugreek seeds and urad dal for 4-5 hours. Grind to a smooth batter and let it ferment in a warm place for 6-7 hours. Add salt and make a thick batter
• To make the potato bhaaji, Heat oil in a kadai and add the mustard seeds, cumin seeds and urad dal. 
• Once the mustard seeds begins to splutter add the green chillies and onion and saute until onions turn golden brown
• Add the mashed potatoes, salt, sugar, turmeric powder and a little water. Mix well and cook it for 5 minutes on low flame. Add coriander leaves
• To make the open masala dosa, heat a tawa and pour a ladleful of dosa batter and spread a thick dosa. Put little oil on the edges of the dosa and cover and cook for 2 minutes. Sprinkle the chutney pudi all over the dosa and place 4-5 tsp of potato bhaaji at the centre.
• Top it up with a dollop of butter and coriander leaves. Cook for another 2 minutes so that the bottom of the dosa becomes crisp.