Heat oil in a heavy bottomed pan; temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chillies.
Add sliced onions and fry until done.
Add mashed potatoes, salt and mix well; remove from stove.
Add lime juice, cilantro and mix well; keep aside.
Dry roast channa dal, urad dal and red chillies until you smell the fresh aroma of spices.
Grind with coconut and some water to a smooth paste; keep aside.
Mysore masala dosa:
Make dosa on a heated tava. Smear a spoonful of red chutney on the inside of the dosa.
Spread a ladle full of masala on one side of the dosa; fold the dosa so that the masala and chutney are on the inside.
Remove from stove and serve immediately with some coconut chutney and/or sambar.
Recipe courtesy: http://maneadige.blogspot.in/
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.