Ingredients

• 1 cup - dosa batter
• Masale (palya):
• 2 - medium sized potatoes, pressure cooked, peeled and mashed coarsely
• 3 - medium sized onions, chopped into thin strips
• 1/2 to 3/4 tsp - haldi/turmeric powder
• 1 tsp - lime juice (optional)
• 1/2 tsp - sugar (optional)
• 1 inch ginger, finely chopped (optional)
• 3-4 strands - cilantro, finely chopped
• 3-4 - green chillies, medium spice, coarsely chopped
• 5-6 - curry leaves
• 1 tbsp - oil
• 1 tsp - mustard seeds
• 2 tsp - channa/urad dal mixture
• Salt as per taste
• Red chutney:
• 2 tsp - channa dal
• 2 tsp - urad dal
• 5-6 - dry red chillies, low spice
• 1/2 cup - grated coconut, fresh/frozen

How to Make Mysore Masala Dosa

• Masala (palya):
• 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.
• Red Chutney:
• 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/