Procedure:
Procedure:  Potato curry preparation:
1.Boil potato and take out the peal.
2.Chop onions into lengthy pieces.
3.Chop chilis, ginger and curry leaves into fine pieces.
4.Take a pan with 2 tsp of oil and prepare seasoning with all seasoning items.
5.When the mustrd seeds splatters, add chopped onion, green chillies and ginger pieces.
6.Add little salt to cook them fast.
7.Once the onion gets softer to cut, add boiled potato pieces and salt. And mash well.
8.Add curry leaves and coriander leaves.

Potato curry is ready for masala dosa.

Preparation:  Onion spice (Vulli kaaram):
1.In a blunder jar, take chopped onions, dry red chillis, tamarind  pulp,salt and ½ tomato and grind to fine paste.
2.If the chutney is little watery, fry it openly on  medium flame, until the total water is evaporated.

Procedure: Masala dosa preparation:
1.Heat the pan in medium flame.
2.With dosa batter make circle dosas.
3.Pour the oil form the edges and let the dosa get cooked. You will see dosa  color changing into brown color.
4.Apply onion spice (Vulli karam) to dosa.
5.Sprinkle one tea spoon of daliya powder.
6.Place potato curry in the center and fold the dosa.
7.Take out  to a plate and enjoy eating

Hot & Spicy Rayala seema masala dosa is ready. Eat with peanut chutney or coconut chutney and sambar.