If the mixer heats up, pause or add a couple of ice cubes.

Separately grind the ponni rice by gradually adding water until light and smooth.

Mix the two batters & whisk with your hand in circular motion for 5 minutes and into a thick, pourable batter.

Ferment the batter. You could either use an Instant Pot and ferment it on yogurt mode for 8- 12 hours. Or cover the container with a lid and ferment it in the oven with the light on. If your oven has a bread proof setting like mine, use that setting to ferment your batter at 95 F overnight.

Once fermented, add salt and adjust the thickness with a bit of water if needed. The batter should be pourable, not too thick or too thin

Pressure cook potatoes in the Instant pot, by adding water to the inner pot , placing a trivet on the water followed by the potatoes, followed by a natural pressure release

Heat oil or ghee in a wok or pan and temper it with asafoetida, cumin, mustard, curry leaves, turmeric, green chilies, ginger.

Add sliced onions and a pinch of salt and cook onions until soft and tender.

Sprinkle the turmeric and coat the spices on the potatoes.

Switch off the heat, stir in the lemon juice and chopped coriander leaves and keep the masala aside for the dosas.

Heat a cast iron tawa or a good non-stick pan on medium-high. Once hot, lightly grease and wipe with a cut onion or a paper towel to even out the surface.

Pour a ladle of batter in the center and quickly spread it out in circles into a thin dosa. Don’t press too hard once it starts cooking or it can tear.

Drizzle a little oil or ghee around the edges and a few drops on top. Let it cook until the bottom turns golden and crisp and the top looks set.

Fold the dosa over the masala (roll or fold into a triangle), let it sit on the tawa for another 20–30 seconds for extra crispness, then serve hot with coconut chutney and sambar.