Firstly, in a large bowl,methi seeds for at least 5 hours. furthermore, soak urad dal for 3 hours. drain the water from urad dal and keep aside.

Transfer the soaked urad dal into blender and blend to smooth and fluffy batter.Collect it into a large bowl and keep aside.

Transfer Rava in to the bowl of urad dal batter. mix well making sure the batter has combined completely.

Also clean the sides with your hand. cover and ferment in a warm place for 8- 12 hours.the next day you can see the batter has raised well indicating it's well fermented.

Additionally, mix the batter slightly. further scoop the required batter in a different bowl.and add salt to the batter and mix well.

Furthermore, heat griddle and pour a ladleful of the batter on it and spread it in a circular motion thin circle.
also smear a little oil over it.Then cover the dosa for a minute and cook till the bottom of dosa turns golden brown.

Boil the potatoes well and peel off the skin.Finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.

In a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and chanadal. wait till mustard seeds splutter.
then add curry leaves and hing. fry for a minute.

Add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away. now add boiled potatoes and turmeric.
mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins

Squeeze some lemon juice and add chopped coriander leaves. give a good mix.

Serve aloo bhaji hot with masala dosa's, rice or chapathis.

Pluck coriander leaves. You can keep the tender stalks of coriander. Rinse them well in lot of water a few times.

I spray some vinegar and leave for about 10 minutes.Then rinse well. Drain them well in a colander.

Add all the ingredients to a blender jar. Make a thick paste by adding water at one time and blending until smooth.

Adjust salt, lemon juice and green chilli to suit your taste.

Store this green chutney in a clean dry airtight glass jar.

Refrigerate and use whenever needed. Use dry spoons to serve it.

This green chutney keeps good for about a week in refrigerator and 1 month in freezer.