Mysore Masala Dosa

Ingredients

• For potato masala: oil – 2 tbsp
• Mustard seeds – 1 tbsp
• Cumin seeds – 1 tbsp
• Chana dal – 1 tbsp
• Urad dal – 1/2 tbsp
• Asafoetida – 1 pinch
• Dried red chilli – 1
• Curry leaves
• Onion, chopped – 1/2
• Potatoes, boiled and mashed – 3
• Ginger, chopped – 1
• Green chilli, chopped – 1
• Coriander, chopped – 1 tbsp
• Turmeric – 1/2 tbsp
• Salt – 1/2 tbsp
• Lemon juice – 1 tbsp
• For red chutney: chana dal – 2 tbsp
• Onion, chopped – 1/2
• Ginger, chopped – 1 inch
• Cloves of garlic, chopped – 3
• Oil – 2 tbsp
• Dried Kashmiri red chillies – 3
• Salt – 1/2 tbsp, turmeric – 1/4 tbsp, water – 1/4 cup

Method

1. 1

   For the potato masala: add mustard seeds, cumin seeds, chana dal, urad dal, hing, dried chilli and curry leaves to heated oil and let them splutter. Sauté well.

2. 2

   Add onions, green chilli and ginger and sauté. Add turmeric and salt, then the mashed potatoes and mix thoroughly. Cook well, finishing with coriander and lemon juice.

3. 3

   For the red garlic chutney: roast chana dal in heated oil till golden brown. Add onions, garlic and ginger and stir well, then dried red chillies and turmeric.

4. 4

   Grind the mixture with salt and water as needed to a paste.

5. 5

   For the dosa: mix fermented batter with 1/2 tbsp salt and 1/4 tbsp sugar. Heat the griddle, pour a ladle of batter and spread in a circular motion.

6. 6

   Spread butter and the red chutney liberally over the dosa, then add potato masala on one side.

7. 7

   Roast the dosa for 30 seconds, fold over the empty side, and serve hot with sambar and coconut chutney.