MASALA DOSA

INGREDIENTS:

Potatoes -  400 grams (6-7 medium sized)
Peas - 1 small bowl(peeled)
Oil - 2 tbsp
Rie - 1 tsp
Turmeric powder - 1/4 tsp
Coriander(dhaniya) powder - 1 tsp
Green chillies - 2 to 3 (finely chopped)
Ginger - 1 1/2 inch long piece(grated)
Salt - add to taste (3/4 tsp)
Amchur(mango) powder - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Green coriander - 2 tbsp(finely chopped)

PREPARATION OF BATTER:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
1 tbsp fenugreek seeds 

Please refer idly recipe for making batter

PREPARATION OF MASALA:

Boil potatoes, cool them off then peel and break them into small pieces.
Heat oil in a frying pan(kadhai), put Rie in hot oil and roast.
Now put turmeric powder, coriander powder followed by green chillies, ginger and fry for 1 minutes.
 Add peas and 2 tbsp water then cover the pan and cook till peas turn soft.
 Put potatoes, salt, Amchur powder, red chilly powder in the pan with spices and fry for 2 minutes.
Turn off the gas then mix coriander to the fried spices.
Spices required for Dosa are ready.
If you want to put in onion then finely chop 1-2 onions, ginger, green chillies.
Fry all the ingredients till they turn light pink, mix the other contents as instructed earlier and make the spices for Dosa.

PREPARATION OF DOSA:

Heat a non-stick pan or a heavy flat pan(tawa) to make Dosa, when the pan is sufficiently heated keep a medium flame. 

Now wipe the pan with a thick wet cloth, first grease the pan with little oil(pan should only look smooth, oil should not be seen). 

Pour a big spoon full of BATTER in the middle of the pan, move the spoon in round circles(REFER DOSA RECIPE PICTURES) as you spread a thin layer of Dosa(12-14 inches in diameter) on the pan. 
Pour little oil with the spoon all around the Dosa.

Cook Dosa on a medium flame, when the upper layer seems cooked even the layer below turns brown. Now place 1-2 spoon of MASALA on the Dosa and spread it all over. 

Using a ladle pick Dosa from the edges and fold it, take it put of the pan and place on a plate. 
For the next Dosa pour 1 spoon full of mixture in the pan and spread it all over, follow the same process to cook the Dosa. 
Serve hot Dosas with Sambar , Chutney of Kuruma.