If you want to change your meal, especially on weekends, then dosa is a perfect choice. You would love the change.

Ingredients for dosa:
Rice (preferably parboiled)- 2 cup
Fenugreek seeds- 1/2tsp
Black gram (split & husked) /dhuli urad- 1/2cup (soaked with rice for almost 6 hours).
Salt- as per taste
Oil- 2-3 tbsp (just to rub on the pan to fry dosa)
Ingredients for masala:
Potato- 500 gm (peeled, boiled & chopped/ cut in a cube)
Onion- 1 ½ cup chopped
Turmeric powder- 1/4tsp
Oil-2 tbsp
Curry leaves- 1-2 tsp (dried)
Green chilli- 2-4 minced
Water- 1/2cup
Salt-According to taste
Mustard seeds- 1 tsp
Direction:
Blend the daal mixture & make a smooth texture.
Add salt & water (to get the semisolid texture). Place it separately for about 5-6 hours.
You can add little bit of water to make the batter thin.
Take a tawa & spread oil. Now put it on medium temperature.
When the tawa turn hot sprinkle water on it & pour the batter.
To make it thin move the tawa in a circular way or you can use a flat spoon to spread the batter.
Minimise the temperature & pour little bit of oil on the edges.
When the edges turn brown in colour remove the dosa from the pan with the help of a flat spoon & keep aside.
For the masala stuffing:
Take a kadai or Chinese wok & heat oil in it.
Add onion, green chilli, curry leaves & mustard seeds.
Let it fry till the onion turn golden brown in colour.
Pour the salt & turmeric powder. Stir well
Add the chopped potatoes, mix well & simmer for almost 4-5 minutes.
Place the filing in the centre of the dosa & fold from both the both sides.
Serve it with chutney & sambhar.