• Rice - 1 cup
• Parboiled rice - 1 cup
• Udad dal without skinned - 1/4 cup
• Methi  seeds - 1/2 teaspoon
• Soda bicarb - 1 /2 teaspoon
• Curds/yoghurt - 1/2 cup
• Oil 4 tablespoon

Ingredients for Masala:

• Onions - 2 no's vertical slices
• Potatoes boiled  - 2 no's
• Green chillies - 4 no's
• Coriander leaves - A few
• Udad dal - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Oil - 2 tablespoon
• Turmeric powder - 1/4 teaspoon
• salt to taste

Ingredients for chutney spread:

• Coconut  - 1/2 cup grated
• Red chillies dried - 2
• Tamarind - A piece
• Garlic - 2 cloves
• Groundnuts - 1 tablespoon
• salt to taste
  

Method for Dosa:

• Wash the rices and dal together add methi seeds and soak them overnight.
• Grind the soaked ingredients to a paste , add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours and beat the curd/yogurt very well.
• Add curd/yogurt to the batter, the consistency of the batter should be enough to thickly coat on a spoon when dipped.
• Heat the tawa or non-stick tawa well and pour a spoonful of batter in the center, spread with the back of the spoon to a thin round.
• Pour a teaspoon of oil over it , spread chutney over dosa and then tablespoon of masala in the center.
• Fold from two sides to cover  masala and remove with spatula when crispy and brown.
• Enjoy hot with chutney and sambar.

 Method  for Masala:

• Chop potatoes coarsely and chop green chillies.
• Heat oil, add urad dal, cumin and mustard seeds and splutter.
• Add chillies and onions and fry till light golden brown or tender.
• Add turmeric, salt, potatoes, coriander and mix well to make masala.

• Grind all ingredients together to form a firm chutney.