Masala Dosa with Coconut Chutney

Ingredients
Dosa Potato curry Chutney
 * 2 cups parboiled rice
 * 1 cup uncooked rice
 * 1 cup split urad dal (split black gram)
 * 1/2 teaspoon fenugreek seeds
 * salt
 * oil (for frying)
 * ghee or clarified butter
 * 3 tablespoons oil
 * 1/2 teaspoon mustard seeds
 * 1 teaspoon gram dal
 * 1 teaspoon black gram dal
 * 2 medium onions, finely chopped
 * 4 green chilies, finely chopped
 * 1 inch ginger, finely chopped
 * 2 sprigs curry leaves, finely chopped
 * 1/2 teaspoon red chili powder
 * 1/2 teaspoon turmeric powder
 * 1 1/8 lbs potatoes, boiled,peeled,chopped
 * salt
 * coriander leaves, finely chopped (use about one handful)
 * 1 lemon, juice of (optional)
 * 2 teaspoons oil
 * 1 pinch asafetida powder
 * 3 dried red chilies
 * 1 1/2 tablespoons split urad dal (split black gram)
 * 1/2 coconut, grated
 * salt
 * tamarind pulp (use a lemon-sized ball)

Directions

 * 1) For the dosa: Soak the parboiled and uncooked rice together in water.
 * 2) Separately, soak the dal and fenugreek seeds together in water.
 * 3) After 3–4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
 * 4) Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
 * 5) The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
 * 6) Heat a skillet and grease with some oil.
 * 7) Pour a ladleful of batter and spread as quickly as possible into a thin circle.
 * 8) Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
 * 9) Cook until the dosa is done, then turn over and cook the other side until crisp.
 * 10) Set the dosas aside.
 * 11) Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
 * 12) For the Potato curry: Heat the 3 tablespoons of oil.
 * 13) Season with the mustard and gram dals.
 * 14) When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
 * 15) When the onions are browned, add the potatoes and salt, and mix thoroughly.
 * 16) Add the coriander leaves and lemon juice, if desired, and mix well.
 * 17) For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
 * 18) Fry until the dal turns brownish.
 * 19) Remove from flame.
 * 20) Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
 * 21) Add a little water to make the chutney of a spreadable consistency.
 * 22) To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
 * 23) Spread approximately 1 tablespoon of chutney evenly all over the dosa.
 * 24) Carefully place 2 tablespoons of Potato curry in the centre, fold the the left a third over the centre, and then the right side over the left.
 * 25) Sprinkle a little ghee or butter.
 * 26) Roast for a minute or two.
 * 27) Remove from flame and serve immediately.
 * 28) Alternatively, stuff the dosa with the Potato curry only, and serve the chutney as a dip.
 * 1) Alternatively, stuff the dosa with the Potato curry only, and serve the chutney as a dip.