Dosa VB style

Ingredients
Dosa Rice 2 cups ( each cup approximately 100 grams )
 Rice flour 2- 2 1/4 cup
 Urad Dal 1 cup( split black gram )
 Salt to taste
Oil
 Ghee and butter 

Method

Soak rice and Urad Dal separately in water for 5-6 hours after thorough wash.
Grind them separately each for 20 minutes to fine paste.
Mix them well and add rice flour to form a paste . Cover and keep it for 6-7 hours (minimum) .
Before using batter add salt and sugar.
Heat Tawa ( preferably non stick pan ) on medium to high flame. For the first Dosa, sprinkle oil on the Tawa followed by water. Wipe with a dry cloth. For the rest of the Dosas on wards sprinkle water only and allow the pan to crackle letting the water evaporate. Wipe properly such that no oil is left over on the pan for the other Dosas.
Put 1 to 1 1/2 ladle batter on the center of the Tawa and spread it immediately in a circular motion with a medium thickness.
After about 1/2 to 1 minute (when the batter becomes little dry) add oil, ghee and butter to all parts of the Dosa according to ones own taste ( the more the crispier and tastier!). Heat under medium to high flame until the center portion of the Dosa looks brown and crispy. Keep curry on one side of the dosa and cover from the other side .
Serve with chutney. 

Potato Curry:
   Potato -4
   Onion -2 ( chopped)
   Green chillies 2
   Curry leaves 2 string
   Mustard seeds 1/4 tsp
   Salt to taste
   Turmeric powder 1/4 tsp
   Oil 2 table spoon
   Lemon juice 1 tsp

Method
Cut potato into two halves .
Cook in a pressure cooker directly with skin ( up to 3-4 whistles approximately .
Cool it, peel the skin and mash the potatoes.
Heat oil in a Kadai. Add mustard seeds and allow to splutter . Add green chillies, curry leaves and turmeric powder. Stir for a minute. 
Add chopped onion and fry on medium flame for 5-6 minutes.
Add mashed potato, salt and little water. Mix and heat well
Add lemon juice and coriander leaves.