Ingredients
For the Masala:
3 cups boiled and slightly mashed potatoes
2 cups chopped onions
1/2 cup boiled peas
3-4 finely chopped green chillies
1/4 inch piece of ginger (finely minced)
2 cloves of garlic (crushed finely)
3 tbsp. olive oil
1 tsp. mustard seeds
1 pinch asafoetida
4-5 curry leaves
salt to taste
1 tsp. turmeric powder
1 tsp. cumin powder
chopped coriander
1/2 cup grated fresh coconut

For Dosa Mix:
1/2 cup urad dal
1/2 cup tuvar (arhar) dal
1/2 cup chana dal
4 cups rice
salt to taste

For the Chutney:
2 cups fresh grated coconut
3/4 cup chopped green chillies
1 cup roasted bengal gram (daalia)
8-10 curry leaves
lemon juice
salt

Method
For the Dosa Mix:
1. Soak the rice for 8-10 hrs.
2. Combine and soak the dal for about 2 hrs.
3. Grind the dal in a blender adding enough water to make a smooth mixture.
4. Follow the same for the rice.
5. Mix in the salt and set aside the mixture in a warm place.
6. Allow to rise for 16-18 hrs.
7. For the Chutney: Grind the coconut, chillies, curry leaves and daalia in a blender.
8. Add enough water to form a smooth consistency.
9. Mix in the lemon juice and salt.
10. Spread butter evenly over the layer.
11. Flip over and repeat the same.
12. Spread a layer of the chutney.
13. Top with the masala and fold into an envelope.
14. Remove from pan and serve hot with coconut chutney and sambhar.