Batter: Leave the rice and lentils to soak in water for 2 hours. Blend into a thick batter. Add sugar and 1tsp salt. Leave to ferment for at least 24 hours in a cool dry place.
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Step 2
Potato: Pre heat a pan and add 2tbls of oil. Add the mustard seeds, Asafoetida and curry leaves to the oil and wait until they start popping. Add the onion and gently sauté until translucent. Add the ginger, fresh green chilli, then the turmeric powder and red chilli powder. Finally add the grated potatoes and season with salt and lemon juice and mix.
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Step 3
Making the dosai: Use a non-stick frying pan and place on a medium heat. Pour one ladle of the dosai batter into the centre of the pan and spread in a circular motion, once batter is evenly spread, drizzle with vegetable oil. Beware not to make the dosai too thin as this will cause it to burn.