For Dosa Batter

1. Add rice and fenugreek leaves in a separate bowl along with sufficient water to soak and soak for 5 hours. Soak the chana dal and urad dal separately.

2. Drain the excess water from the soaked rice, fenugreek seeds and chana dal, transfer to a mixer jar and blend into a smooth paste.

3. Transfer the prepared paste to an empty and clean bowl, add sugar and mix well. Set aside till in use.

4. Cover and set aside in a warm place to ferment for 5 hours.

5. Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.

6. Add salt once and give this batter a slight mix. Keep aside till in use.

For Filling

1. Heat oil in a pan and splutter mustard seeds, green chillies and asafoetida.

2. Add onions and saute till they are translucent.

3. Add boiled potatoes, curry leaves and salt.

4. Lastly add coriander leaves and turn off the flame.

For Making Dosa

1. Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with a help of the ladle.

2. Add butter on the edges and a tsp in the centre. Cook on low flame.

3. Spread a portion prepared potato mixture all over the dosa.

4. Cook till crisp and golden brown.

5. Fold over and serve hot with coconut chutney and sambhar.