After about 5 minutes, add the smashed potatoes also and mix it well.
Masala for Masala dosa is ready. Keep it aside.
Soak about 4 cups of raw rice (pachari or puzhukkalari) along with 1 cup of black gram dal (uzhunu parippu) and 3 - 4 spoons of fenugreek seeds for about 5 - 6 hours.
After 5 - 6 hours, wash the soaked mix of rice, black-gram dal and fenugreek seeds and grind them together in a mixer or wet grinder for about 15 minutes and make the batter (as shown in the below picture).
Add 2 - 3 tsp of salt with the batter, mix it well and allow to ferment the batter for about 6 - 7 hours time. (Before making dosas, the batter should stir for about 1 - 2 minutes).
Heat the dosa tawa and pour one ladle or about half a cup of the already prepared batter (depending on the size and thickness of dosa) on the tawa and spread the batter on round shape as shown in below picture.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.