For making plain Dosas: 1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.

Grind them together in a grinder.

At the time of making Dosas, add salt. The batter should be of liquid consistency.

For making masala: 1)Heat oil in a vessel.

Add mustard seeds, dry red chillies & curry leaves.

Next, add Bengal gram and Black gram. Fry them for half a minute.

Add the sliced onions and fry for 2 minutes.

Add a glass full of water followed by peas and carrot.

When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.

Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.

Finally, add chopped coriander leaves.

For making masala dosas: 1)Heat µtava¦ or µdosa kallu¦ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.

:-If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.

Spread the masala in the middle and fold it in the desired shape

:- Serve with Sambar and Chutney. :- Makes 15-20 dosas.