Actually a Masal dosa but Sada Dosa no soda sounded better

Ingredients:
1 mix of dosa batter, - available in all Indian stores or prepared by mother when she visits. If bought at Indian store remember to add salt.
3 potatoes, 2 green chillies cut into small pieces, 1 onion, Mustard seeds
The yellow powder in you spice rack - Turmeric
A handful of peanuts, cumin seeds, curry leaves, garlic
Some oil in an easy squeeze bottle

Preparation:
Boil potatoes. Use either the cooker with the weight on for about 3 whistles, remember to add water and put the gasket on, or boil in an open top vessel and keep poking with a fork to see if boiled or put in microwave for 10 minutes with a cup of water and keep turning the potatoes every 2.5 minutes.

After it is boiled, peel the potatoes (remember to keep the hot potatoes under cold water before you attempt to peel) and chop into small pieces.

In a frying pan, pour some oil, and when it is reached a certain warmth, add some mustard seeds. Then add the onions, fry till golden brown and then add the chillies and fry some more. Come on, fry till you can't fry no more. Then add the potatoes, mix, add half a cup of water, and mash the potatoes slightly into the rest of the mix. Add some of the turmeric powder. Let it cook and simmer till the water evaporates. Your masal is ready.

Heat some oil, add garlic, mustard seeds, cumin seeds and curry leaves. Lightly fry. Then let the mixture cool. Add this to the peanuts, roasted, and put in a coffee bean grinder. Mix till it becomes a paste. This is your chutney for the dosa.

Heat the Pan (tawa) on medium till you can feel the heat about 2 inches above the pan. Do not touch the pan. The best pan is apparently a cast iron one and not the non-stick ones. It is also better apparently to keep a separate pan for dosa and chappatis.

Take 1 scoop of batter in a karandi and pour at the center of the pan. With a graceful yet manly, but yet fancy wrist action swirl the batter around the tawa till it is spread thinly in a round shape.

After about 10 seconds squeeze drops of oil around the edges of the batter. With gloves on, rotate the pan such that the oil now flows around the contour of the dosa.

After a few seconds, 30 maybe, using a flat karandi, turn the dosa over so that the other side can cook. Keep this side on the pan for a shorter period. Turn it over once again and add a portion of masal into the center and fold over.

Keep on the pan for a few more seconds and then remove and serve onto plate with the chutney.

Yummy!