Wash and soak finger millet separately for 5-6 hours.

Wash and soak urad dal, bengal gram dal and fenugreek seeds separately for 5-6 hours.

Wash poha and soak separately for 15-20 mins before grinding.

Grind everything together to a smooth batter adding salt needed. You can use wet grinder or mixer grinder. I prefer the wet grinder.

Once the batter is ground well, ferment the batter for 5-6 hours or overnight.

Pressure cook potatoes until soft.

Once the pressure subsides, open the cooker, peel the skin of potatoes and mash it well without lumps. Keep this aside.

Heat 2 tbsp oil, add mustard seeds, urad dal, bengal gram dal, asafoetida. Saute until dal changes to golden brown.

Add finely chopped ginger, green chilli, curry leaves and saute for few seconds.

Add thinly sliced onions and saute until onions turn transparent. Add little salt for the onions.

When onions turn transparent, add turmeric powder  and saute for few more seconds.

Then add the mashed potatoes and mix well. Add salt needed.

Cook for few seconds mashing it well. Turn off heat.

Garnish with coriander leaves.

Potato masala is ready.

Mix the fermented batter well. Add water if needed to get dosa batter consistency (spreadable consistency).

Heat tawa, pour a ladle of batter and spread it in a circular motion.

Drizzle a tsp of oil around the dosa.

After the dosa is cooked a little, dip spatula in water and flatten the dosa as we will be cooking only one side.

Once cooked, place needed potato masala, fold it and remove from tawa.

If preferred, you can sprinkle idli milagai podi or spicy red chutney on the dosa and then place the potato masala.

Enjoy with any chutney of your choice.