Dosa with sambar and chutney

For dosa, combine grinded white lentil, grinded rice, grinded fenugreek seeds and salt in bowl, mix it well allow it ferment for 10-12 hours.

Now, heat a flat pan and add half tablespoon of it and spread it all over the pan and wipe the pan with a wet tissue or cloth. Now put batter on it and spread it thinly. When it cook from bottom spread the prepared potato mix in middle of it and cover it with sides.

Now for potato mix, heat oil in a pan, add cumin seeds and dry red chilli in it and all it to crackle. Now add mashed potato, salt, little bit red chilli powder, roasted peanuts and turmeric powder in it and cook well.

For sambar, in a pressure cooker add bottle guard, tomatoes, 4 green chillies, 1 teaspoon Red chilli powder, salt, 1/2 teaspoon ginger paste turmeric powder, 2 tablespoon grated coconut ,1 tablespoon of oil and water as per requirement.

Set the pressure cooker and cook it for 4-5 vessels.

Now add 3 tablespoon of tamarind paste in it and boil it for 5-7 minutes without covering with lid.

For tempering, heat 2 tablespoon of oil in a tempering pan, add black mustard seeds, dry red chilli in it and allow it crackle. Keep aside half of the tempering and in rest halve add sambar masala and temper it again for 2 minutes and pour this tempering in sambar.

For chutney, in a grinder, add left grated coconut, chana daal, roasted peanuts, ginger paste, 2 green chilli, salt, left tamarind paste and curd in it and grind it into fine paste.

Now add left tempering in this chutney and it is ready to serve.