Wash daal, chawal and fenugreek seeds and soak separately for 4-5 hours.

After 4-5 hours strain all water and make a paste of them.

Add baking soda and transfer in to a big bowl to fragment for 8-10 hours.

After 8-10 hours it will be almost double in size.

Peel off the potatoes and mash finely.

Finely chop onions, tomatoes and green chillis.

Heat 2 spoon oil in a pan.

Add black mustard and cracker it.

Now add asafoetida, turmeric powder, and coriander powder.

Add onions and roast till turns light brown.

Now add tomatoes and green chillis.

Roast well.

Now add mashed potatoes and salt. Mix well all.

Add green coriander and mix. Turn off the flame.

Now whisk the batter. It must be smooth consistency.

If it is too thick, then add little water.

Heat a non stick pan on medium heat.

Drop very little oil and spread.

Now drop a big spoon batter and spread thin.

After 2 minutes it will started to leave the pan from sides.

With the help of spatula separated it from tawa.

Place 1 spoon potato stuffing on top and spread.

Fold it from the half and place in a plate.

Serve hot with coconut chutney.