It's a good thing we love our Masala Dosa because they take days to make. First, we soak beans and rice for 12 hours, and grind them into a batter. After that, we ferment the batter for 14 hours and use it to make dosas. We fill them with potatoes, lentils, spices, curry leaves and fresh coconut. Then we dip in coconut chutney and eat!

DOSA: POTATOES, WATER, RICE, ONIONS, SUNFLOWER OIL , SPLIT MATPE BEANS (URAD DAL), SALT, FRESH COCONUT, SPLIT CHICKPEAS, GREEN CHILLI, CORIANDER LEAVES, GINGER, CURRY LEAVES, MUSTER SEEDS, TURMERIC POWDER, CUMIN, DRY RED CHILLI, SPICES, CITRIC ACID. CHUTNEY: WATER, FRESH COCONUT, ROASTED SPLIT CHICKPEAS, SUNFLOWER OIL, SPLIT MATPE BEANS (URAD DAL), GREEN CHILI, SALT, CORIANDER LEAVES, CURRY LEAVES, GINGER, MUSTER SEEDS, SPICES.