Set dosa and potato sagoo

In a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. Rinse all the ingredients for a couple of times. Drain and keep aside.

In a separate bowl, take the thick poha (50 grams). Rinse the poha once or twice with water. Strain and add to rice mixture.

Soak all the ingredients for 5-6 hours. Drain very well, add curd and water to this mixture. Grind well. The consistency should be like the idli batter. Cover with a lid and let the batter ferment for 8 to 9 hours. Preferably in a warm place. Add salt and mix well.

Take a nonstick pan. Take a ladle of the batter and gently pour it on the tawa. Spread the batter very lightly to make a small dosa. Drizzle some oil on the sides as well as on the top. Lower the flame and cover the dosa with a lid. Remove the lid when the top of the dosa is firm and done.

For the potato sagoo: Rinse 3 to 4 medium potatoes very well and then steam them in a pressure cooker. Peel and mash the potatoes. In a pan heat 1 tbsp oil, add 1 tsp mustard seeds and let them splutter. Then add 1 tsp urad dal and 1 tsp chana dal.

Stir and saute till the dals are golden. Add the chopped onions and saute. Add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves. Add mashed potatoes.

Saute for 2 minutes and then add the turmeric powder and hing. Mix and continue to saute for 2 more minutes. Add 2 tsp besan/gram flour, saute for a minute. Add water, stir well.

Add in the crumbled potatoes. Mix well. Add salt and cover with a lid, simmer for 5-6 minutes. The gravy should have a medium thick consistency and should not be too thick nor thin.