PREPARATION
1. In a bowl, add 250 grams washed pigeon peas, 500 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add the soaked dal, 700 milliliters water, 1 teaspoon salt, 1/2 teaspoon turmeric and cover it with lid.
3. Cook until you hear 3 whistles.
4. Open the lid and remove it from heat.
5. Heat 1 teaspoon oil in a pan, add 2 teaspoons split bengal gram, 1/2 teaspoon fenugreek seeds, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 dry red chili and roast for 3 - 5 minutes on medium heat.
6. Add 60 grams coconut and mix it well.
7. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
8. Remove it from heat and transfer this into a blender, add 50 milliliters water and blend it into a smooth paste.
9. Keep aside.
10. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 2 dry red chili, 10 - 12 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
11. Then, add 1 teaspoon green chili, 125 grams onions and fry till translucent.
12. Now, add 240 grams tomato and saute until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 100 grams whole onions and mix it well.
16. Then, add 180 grams eggplant, 185 grams carrots and mix it well.
17. Cook for 8 - 10 minutes on medium heat.
18. Add 1/2 teaspoon salt, 1/4 teaspoon paprika and mix it well.
19. Now, add 600 milliliters water and mix it again.
20. Cover it with lid and cook for about 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Then, add the blended mixture and mix it well.
23. Now, add the cooked dal and mix it again.
24. Add 500 milliliters water and mix it well.
25. Bring it to a boil.
26. Cook for 5 - 7 minutes on medium heat.
27. Add 170 grams tamarind pulp, 1 1//2 teaspoons jaggery and mix it well.
28. Cook for another 5 - 7 minutes on medium heat.
29. Remove it from heat and keep aside.
30. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 8 - 10 curry leaves, 1 teaspoon green chili and stir well.
31. Then, add 45 grams onions and fry till translucent.
32. Add 1/2 teaspoon turmeric and stir well.
33. Now, add 250 grams boiled mashed potatoes and mix it well.
34. Cook for 5 - 7 minutes on medium heat.
35. Add 1/2 teaspoon paprika, 1 teaspoon salt and mix it well.
36. Cook for another 3 - 5 minutes on medium heat.
37. Remove it from heat and keep aside.
38. In a mixing bowl, add 165 grams dosa mixture, 110 grams yogurt, 250 milliliters water and mix it well to make a thick batter.
39. Rest the batter for 10 minutes.
40. Heat a tawa, sprinkle some water and wipe off completely.
41. Now, pour a ladle full of dosa batter and spread gently.
42. Cook on moderate heat for 2 - 3 minutes.
43. Add some butter on it and spread it evenly.
44. Add the prepared potato mixture on it.
45. Fold it gently.
46. Remove it from pan.
47. Serve with prepared sambar.