Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR DOSAS***
   2      cups          rice
     1/2  cup           urad dhal
     1/4  cup           channa dhal
     1/4  cup           whole wheat
   1      tablespoon    fenugreek seeds
                        salt -- to taste
                        oil -- for frying
                        ***FOR POTATO BHAJI***
   4      medium        potatoes -- (to 6)
   2      tablespoons   oil
   1      teaspoon      black mustard seeds
   1      sprig         curry leaves -- chopped
   3                    green chiles -- (to 4), chopped
   1      piece         ginger -- (1/2"), chopped
   4                    onions -- thinly sliced
     1/2  teaspoon      turmeric powder
                        salt -- to taste

Preparation:

To Prepare Dosa: Wash and soak rice, urad dhal, channa dhal, wheat and fenugreek seeds together in water for 4 to 5 hours. Then grind together to a fine paste. Add salt to the batter, which should be of dropping consistency. Cover and keep aside for 8 hours. Grease the masala dosa tava and keep it on the fire. When hot, sprinkle a little water on the tava. Stir batter and pour a ladle full on the tava and spread quickly to make a thin flat round. Pour a spoonful of Potato Bhaji and a lump of butter in the center of the dosa. Fold the dosa and cook it until crisp. Serve with chutney immediately. To Prepare Potato Bhaji: Boil, peel and chop potatoes into small pieces. Heat oil. Add mustard seeds. When they splutter, add the chopped curry leaves, chiles, ginger, and onion slices. When the onions are light brown in color, add turmeric powder and fry well. Finally, add potatoes and salt to taste and cook on a slow fire for 5 to 10 minutes. Makes 16 dosas.