MASALA DOSA

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
1/4 spoon fenugreek seeds (Menthulu)
handful of poha (Aval) (Atukulu)
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste


Preparation:
Dosa shell
Separately soak rice urad dal fenugreek and poha at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.