Batter : Wash and soak rice and urad dal seperately in enough water for 8 to 10 hrs or overnight along with methi seeds. Drain excess water and grind to a smooth paste along with methi seeds. Add very little water if required. Whisk the batter very well in one direction for 10 to 12 mins and keep in warm place for about 7 to 8 hrs for fermentation. Batter for dosa is ready.
Add salt and mix well. Gradually add water to the batter to get thick flowing consistency smooth batter.
Heat up the non-stick tawa. Sprinkle some water on tawa and wipe out the tawa with clean cloth. Take a ladle full of batter and evenly spread on tawa on low flame.
Sprinkle some oil on it. Keep about 2 tbsp of dosa aloo sabzi and 1 tbsp of coconut chutney on the centre of dosa on tawa. Mix sabzi and chutney well and evenly spread all over the dosa on tawa. Cook till dosa gets cooked and turns crisp.
Again keep around 3 tbsp of aloo sabzi on the centre of the cooked dosa. Sprinkle grated cheese on all over the dosa and sabzi.
Garnish with tomato slices and serve hot delicious, flavourful cheesy masala open dosa with Sambhar or rasam and chutney.
