Mysore Masala Dosa

1 cup par-boiled rice 
1 cup rice 
1/4 cup black gram (urad dal) 
3 Tbsp toor dal (yellow pigeon peas)
3 Tbsp semolina 
1 tsp methi seeds (fenugreek seeds) 
Salt - to taste 

For the Dosa Masala:  
250 gm potatoes 
1 cup onions - finely sliced 
1 tsp chopped garlic 
1 tsp chopped ginger 
2 Tbsp chopped coriander leaves 
Green chillies - to taste 
Salt - to taste 
1 tsp mustard seeds 
1 cup sliced tomatoes 
1 sprig of curry leaves
Soak all the ingredients except semolina for about four hours. 
Mix the semolina, salt and water. 
Make a batter and keep it aside overnight to ferment. 

For the Dosa Masala:  
Boil and peel the potatoes and slice it into small pieces. 
Grind the garlic, coriander leaves, green chillies and onions to make a paste. 
Heat oil in a pan and add the mustard seeds to it. 
Sauté the remaining onions in it. 
Add the paste and fry for some time. 
Add the tomatoes, potatoes, salt and curry leaves. 

For the Dosa: 
Heat a little oil in a pan and spread the dosa batter over it. 
Pour oil around the dosa and fry well. 
Place some filling in the dosa, fold and serve hot.

Courtesy: Chef Niru Gupta