In a large bowl, take the semolina. Add yogurt and salt. Mix well. Gradually add water to make a batter with the consistency of rice-lentil dosa batter. Let the batter rest for 10 to 15 minutes to allow the semolina to swell.

For the potato masala, heat oil in a pan. Add mustard seeds and let them crackle. Add curry leaves and urad dal, stir, and then add potatoes. Add all the dry spices and cook the potatoes for 5 minutes. Turn off the heat and let it cool.

To make the dosa, heat a non-stick griddle. Spread a little oil all over. Now, reduce the heat to low and let the griddle cool slightly.

After that, pour 2 to 3 tablespoons of dosa batter on the griddle and spread it thinly in a circular motion. Increase the heat and drizzle a little oil around the edges and on top of the dosa. Spread 2 tablespoons of potato masala on top. Cook until golden and crisp. Fold and remove to a plate. Make the remaining dosas.

For the sambar, in a pressure cooker, add 4 cups of water, lentils, eggplant, tomatoes, curry, and salt. Cook for 3 whistles. Once cooled, open the cooker and check if the lentils are cooked. Mash the lentils (using a hand blender).

In a pan, heat oil. Add whole red chilies and mustard seeds, and let them crackle. Add curry leaves. After a few seconds, add sambar masala, red chili powder, and coriander powder. Sauté for 2 seconds. Add the masala to the lentils, along with garam masala and lemon juice. Mix well.

Our masala rava dosa is ready. Serve hot and enjoy with everyone.

Suggestion: You can add vegetables of your choice.