1. First soak the dal and rice for 4 to 6 hours and then grind together into a fine paste, using the water in which the grains were soaked.
2. Add salt to taste. While making the dosa, warm the griddle, put a ladleful of dough on the griddle, and spread equally.
3. The thinner is spread is the better.
4. Cook on a medium flame till the light golden brown on the side in contact with the griddle, smearing the top with a little oil to helping the browning.
5. When done, spread the stuffing on the top – in a strip. Fold over one side and then the other.
6. Serve hot with chutney.

For Stuffing:

1. Cook potatoes, peel and cut into pieces. Peel and cut the onion.
2. Heat oil and add urad dal, when it starts changing the colour the add mustard seeds, asafetida and curry leaves.
3. When the mustard splutters, add onion.
4. When the onion changes colour add turmeric and chopped green chillies.
5. Fry for another minute or two.
6. Add cubed potatoes and salt.
7. Extract juice from tamarind by pulping in hot water and add to the above.
8. Cover and let simmer.
9. Add minced coriander leaves.
10. Use this for stuffing the dosas.

Makes: 4 Servings