the cuisine art: Mulgapudi Masala Dosa

Am so excited to pen down another of my alluring recipes,Mulgapudi masala dosa.When we had been to a vacation to Ooty ,Tamilnadu we had prorogated in a near by dhaba,well it was even more riveting for us because it was a dosa dhaba.Yes,as anybody can anticipate we ate a lot of dosas there.
All day we were traveling in a bus to take a panoramic view of the countryside of Tamilnadu and in the end having dosas ,couldn't get better than this for us.
Their special cuisine was Mugapudi masala dosa.Since I ate it I was planning to do it at home .i came across this groovy recipe which made me to try immediately.

Ingredients for Mulga pudi,
Urad daal-1/4 cup
Channa daal-1/4 cup
Moong daal-2 tbsp
Tamarind-1 tbsp
Coriander seeds-1 tbsp
Salt-1 tsp
Red chilli powder-1 tsp( spice it according to your taste)
Curry leaves-1 sprig( leaves only)
Asafoetida-1/4 tsp

Roast all of the spices in a pan till golden brown and make it into a powder ( I used coffee bean grinder from target to grind it into a fine powder)

Ingredients for the batter,
Uncooked rice (sona masoori rice) -3 cups
Urad daal-3/4 cup
Methi seeds-1 tsp

Soak all of the ingredients overnight or 8 hours and then grind it into a batter with a little water( I divide the soaked ingredients in 3 batches and girnd each batch with almost 1/2 a cup of water).Ferment it for 8 hours.Add 1 tbsp of salt and a little water to it after the batter is fermented.

Pour batter on the heated griddle and spread the batter in circular ways to make dosas,spread ghee/oil all over.
After you start seeing little brownish color,sprinkle the Mulgapudi on the dosa and roll it into a log shaped
Serve hot with Potato Curry.

Once the griddle/tava is heated put the stove on low flame ,add some water.Let the water evaporate and then spread the dosa batter.After spreading put the flame back on slightly more than medium until the dosa is browned and then remove the dosa from the tava..Repeat this for each dosa.