METHOD FOR DOSA BATTER:
Wash thoroughly and Soak all the above said ingredients in one vessel and Urad dal in a different vessel for 5 to 6 hours. Grind them separately into a nice paste in Grinder or mixer.
METHOD FOR POTATO CURRY
Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
Meanwhile, Chop onions finely, cut green chillies. wash and chop curry leaves and coriander leaves, keep them aside.
Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.
METHOD FOR RED CHUTNEY:
Soak chillies and tamarind in water
fry onion to transparent
mix all the above said ingredients and grind it into a smooth paste.
Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.
METHOD FOR GARLIC CHUTNEY POWDER
Peel and keep the Garlic pods.
Heat Ghee in the pan roast the garlic pods nicely
Then add dry coconut and Tamarind and just roast them to just warm up
Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.
Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.
NOTE: This Garlic powder is good for Baananthis/ Post partum
METHOD FOR COCONUT CHUTNEY
Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.
Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.