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For Batter / Dosa Pindi - Soak rice, urad dal, chana dal and methi seeds for 4-5 hours. Grind to a smooth batter. Ferment for 8-10 hours.
For aloo masala - Heat oil in a pan, add mustard seeds, curry leaves, ginger, green chillies and onion. Sauté until onions are translucent. Add turmeric, boiled potatoes, red chilli powder and salt. Mix well and garnish with coriander.
After Fermentation, add salt as per taste to the batter. Heat a non-stick pan, pour a ladle full of batter and spread it thin. Drizzle oil around the edges. Cook until golden brown from both sides.