For the Dosa Mix:

Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Masala:

1. Heat the oil and add mustard seeds. Allow the mustard seeds to pop and add the curry leaves and asafoetida. Add the onions and fry until clear.

2. Stir in the ginger, garlic and green chillies. Add the potatoes, peas and the rest of the ingredients and stir well.

For the Chutney:

Grind the coconut, chillies, curry leaves and daalia in a blender. Add enough water to form a smooth consistency. Mix in the lemon juice and salt.

Making the Dosa:

1. Heat a griddle/non stick pan.

2. Use a ladle to pour the mixture onto the pan and spread out to form a thin round pancake. Cook for two minutes.

3. Spread butter evenly over the layer. Flip over and repeat the same.

4. Spread a layer of the chutney.

5. Top with the masala and fold into an envelope. Remove from pan and serve hot with coconut chutney and sambhar.