soak the dhal in hot water atleast 3 hours
soak the rice in hot water atleast 3 hours
grind small batches at the time rice and dhal separate add water while grinding. set aside and allow to rest few hours
in a pan add oil heat it , add kari leaves and mustard seeds let the seed pop add the ginger garlic and green chilli add the potatoes and all the spices and mix well . set aside .
in a pressure cooker add the dhal , onion< tomato < cubes pumpkin or butter salt and haldi some water and cook about 3 to 4 whistles .
;let this cool slightly and puree in machine .
In a pot add some oil and the mustard seeds allow to pop add the ginger garlic and ground green chili add the pureed dhal and water and remaining spices and allow to boil on low so all the flavors can infuse
COCONUT CHUTNEY :
Add the fresh coconut 2 tablespoon yogurt the garlic and green chili to a food processor and grind until fine add the remaining yogurt while blending .
in a small pan add oil the mustard seeds and kari leaves allow for seeds to pop remove add to the processed coconut and mix well . leave this in the fridge for when you serve .
TO SERVE :
the dosa is best eaten served immediately .
Take your roti tawa or a non stick pan . heat it until its super hot like you must see the smoke .
adjust the dosa batter by adding water before you use , must not be too runny or too thick make thin and crispy dosa .
with a laddle add the batter and spread round as quick and possible . let this crisp while on tawa until you c it lifting from tawa . add the potato filling close and serve with teh dhal and chutneys of your choice .