Soak idli rice and methi for 6 hours.
in another bowl soak urad dal for 4 hours.

Drain the water and blend to smooth batter.
now cover and rest in warm place for 8-10 hours for fermentation.

Once the batter is fermented scoop out the required batter and add in salt to the batter and mix well.

Pour the batter into greased idli moulds.
place the idli plate into steamer and steam for 10-12 minutes
Smear Idlis with gunpowder mixed in sesame oil

For dosa:

Add salt to the batter and pour a ladleful of batter onto the hot tawa.
spread gently and sprinkle oil.
cover and cook for a minute or more.

Remove when you get a crispy layered dosa

For masala

For masala aloo
Take oil in a wok
Add mustard seeds
When they splutter add kari patta and chopped onions

When they turn pink slightly add masalas-turmeric powder, red chili powder salt to taste & coriander powder. Stir to avoid burning

No add Slightly mashed boiled potato and chopped green chilies (optional)
Mix well and cover it
Allow cooking for sometime till everything blends well.

Yummy n healthy breakfast of masala dosa and idli is ready.

Enjoy with sambhar and coconut chutney