Cheese aloo masala dosa

Wash and soak 3 cups of rice and 1 cup of dal together with 1 tsp of fenugreek seeds for couple of hours. Then strain and grind them into a smooth paste. Then add 1 tsp of sugar, 1 pinch of soda and let this ferment for 7-8 hours.

Now for the aloo [potato] masala, heat some oil in a pan, add mustard seeds, curry leaves and peanuts or ground nuts. Once they splutter, add sliced onion. Saute for few seconds and then add the salt, turmeric powder , sugar and lemon juice.

Saute for few seconds and then add the crumbled boiled potato. Give it a good mix. Cook for few minutes and then keep aside.

Now, for the sambhar, soak 1 cup of toor dal with water, overnight. Then the next morning, boil them in a pressure cooker with required amount of water.

Then heat a kadhai with some oil. Add curry leaves, dry red chilly, asafoetida and let them splutter. Then add sliced onion and slit green chillies. saute for few seconds and then add grated bottle gourd [lauki or ghiya].

Cook for sometime and then add salt, sambhar masala and tamarind water. Then add the boiled dal, let ths boil and simmer for few minutes. check for seasoning and keep aside. Garnish with come coriander leaves.

Now to make the cheese dosa, heat a non stick pan, grease it. Once hot enough, pour a ladle of the fermented batter, spread in circular motion to form the dosa.

Then sprinkle chopped onion, tomatoes. green chillies and the schezwan sauce/ Then top this with generous amount of grated mozarella cheese. once the dosa is cooked, take it out on a plate and serve with the aloo masala and sambhar.