Wash the rice, dal and fenugreek seed and soak in a tupperware with just enough water to cover for at least 6 hours
Grind the rice ,split black garam lentil, and fengreek seeds until a fine thin batter by adding just a little water (Hint it is better to be thicker as you can always add more water later to get it to the consistency you need) I used my heavy-duty Blender/smoothie maker that also works to crush ice or if you have a spice grinder that would work as well.
Add salt to mixture and leave it covered for at least 12 hours of fermentation. (I put mine in the refrigerator overnight to ferment)
Make your Aloo Masala, Cilantro and Coconut Chutney and Sambhar before you start to cook your dosas. (Recipe follows below)
When you are ready to eat, add water to the dosa batter so that it just covers the back of the spoon. (Getting the consistency correct is imperative to making a good dosa)
Pre-heat a large non stick pan and place a tiny bit of oil on the bottom and spread around with a half of an onion pierced with a fork. (This little trick that Anu taught me works really great)
Use a ladle and pour slowly in a circular motion the dosa batter in the pan. Use the back of the ladle to thin the dosa. (We were trying to cut down on fat but if you want a really crispy dosa then take little extra oil and drizzle on top of dosa- we omitted this step)
When you see the dosa batter start to get gently golden on the bottom flip over and continue to cook until golden brown and crispy.
Continue this process for making the rest of the dosas. I would suggest you clean the pan between each one you make for best results.
Serve hot crispy light dosas with Aloo Masala, hot sambhar and cool and delightful cilantro and coconut chutney.
Boil the potatoes until they are soft and set aside to cool.
Peel and chop potatoes into small pieces. (To prevent oxidation, I sprinkled a little lemon juice on potatoes)
Heat the oil into the pan and check temperature with chopsticks. Put the seeds in the oil and they should crack and pop. Once you smell the yummy fragrance from the spices coming to your nose add the potatoes, green chili and salt.
Fry the potato mixture for a few minutes and then add lemon juice and cilantro. (You could at this point add shredded carrots, peas or any other vegetable your little heart desires)
The potatoes should be slightly moist.
Serve Aloo Marsala hot inside the wrapped dosas.
Cilantro Coconut Chutney
Saunter out to your Indian provision store and to the wet markets to get your spices and ingredients. Tell the strong confident man at the wet market what "great strong muscles he has" and kindly as him to please break open your coconut. (If all else fails, you can buy the pre-shredded kind in the supermarket)
Put all your items into the blender and whizz until very smooth and creamy.
Serve yummy Cilantro and coconut chutney with dosas. (This chutney is fantastic and it has so many other possible uses, like as a topping on grilled fish or as a dip for fresh vegetables or maybe as a body scrub. It is so yummy you may want to double your recipe)
Remember, use a heavy duty food processor to blend and grind your dosa mixture. After you grind this dosa mixture you must let it ferment at least 8 -12 hours or overnight.