If you want to make dosa in the morning, soak the rice and urad dal together, and the chana dal and fenugreek seeds separately, the night before. In the morning, grind everything to make a fine dosa batter and let it rest in a warm place, but not in direct sunlight.

Boil the potatoes and mash them coarsely by hand. In a pan, heat 2 teaspoons of oil, add mustard seeds, and let them splutter. Add curry leaves and sambar masala, and sauté well. Add tomato puree and all the spices, sauté, then add potatoes, green chili, and salt. Mix well and add cilantro. The stuffing is ready.

For the sambar, soak the dal for 10 minutes. Roughly chop all the vegetables and add them to a pressure cooker with the dal. Cook for 3-4 whistles. In a pan, heat 2 teaspoons of oil, add mustard seeds, curry leaves, and let them splutter. Add sambar masala and sauté well. Add tomato puree and all the spices, sauté, then add all the vegetables, 2 cups of water, tamarind pulp, salt, and sugar. Boil and garnish with cilantro.

Now, make the dosa. The batter should be thick, not too thin. Add salt to the batter. Heat a non-stick pan, sprinkle some water, and wipe it clean. Pour a ladle of batter and spread it in one direction. Drizzle a little oil and cook on one side. Fill with potato stuffing and fold.