Soak rice for at least 6-7 hours.

Soak urad daal for 2 hours.

Soak fenugreek seeds for 1 hour.

Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust the consistency

Blend urad daal with a pinch of soaked fenugreek seeds,water.

Mix the two together in a larger bowl and let ferment in a place with a consistently warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours.

Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter).

The extra batter can be stored in the refrigerator for up to 6 days.

Firstly, in a large wok/pan/kadhai heat 2 tbsp oil and splutter mustard seeds, 1 tsp chana dal (if using) until dal turns golden and the mustard seeds splutter.

Then add curry leaves, and then chopped green chillis and minced ginger saute well.

In a few seconds, add sliced onions and saute until onions shrink slightly.

Next, add ground turmeric and 1 tsp salt and saute well.

Then add boiled and slightly crushed boiled potato, red chili powder and mix well.

Mash more, making sure everything is well combined, while also leaving it slightly chunky.

Turn off the flame and add chopped coriander and a squeeze of lemon juice.

Mix well and set aside.

Pour a ladleful of batter on a skillet (seasoned).

Spread as thin as possible to make a crispy dosa.

Once the top looks cooked, pour 1 tsp of oil and spread around the dosa.

Then, place 2 tbsp of the prepared potato masala in the centre.

Roast until the dosa turns golden brown and crispy.

Scrape the sides of dosa and roll the dosa carefully, with the help of your hands if required (be careful of the heat).

Now, masala dosa is ready to be served with coconut chutney and sambar.