Ingredients

• For dosa batter:
• 1 cup - urad dal
• 1 cup - mixed dals (chana dal, toor dal, and little moong dal)
• 1 cup - rava
• 1 cup - oil
• Salt to taste
• A pinch of hing
• 4 cups - rice
• 2 tsp - sugar
• For potato curry:
• 4 - large potatoes
• 1 - large onion
• 4-6 - green chillies
• Salt to taste
• 2 tbsp - oil
• 1 tsp - urad dal
• 1 tsp - chana dal
• 1/2 tsp - mustard
• 1/4 tsp - turmeric
• 2 tbsp - chopped coriander leaves
• Juice of 1/2 a lemon
• For red chutney:
• 10 - dry red chillies
• 1.5 tsp - urad dal
• 1.5 tsp - chana dal
• Few sprigs of curry leaves
• 1/4 cup - grated dry coconut
• Salt to taste
• 1/2 tsp - tamarind paste
• A pinch of hing
• For coriander chutney:
• 1/2 cup - coconut
• 1 bunch - coriander leaves
• A pinch of hing
• Salt to taste
• 6-8 - green chillies
• 1/2 tsp - tamarind paste
• 1 tsp - yogurt
• 2 tbsp - fried chana dal
• 1 tsp - chana dal
• 1 tsp - oil
• For seasoning:
• 1 tsp - oil
• 1/4 tsp - mustard seeds
• For sambar:
• 2 - large onions
• 1 - tomato
• Salt to taste
• 1 tsp - tamarind paste
• 1/2 tsp - turmeric
• 1/2 tsp - mustard
• 2 tbsp - chopped coriander leaves
• 1 cup - toor dal
• 1.5 tsp - sambar powder
• 2 tbsp - oil
• For assembling masala dosa:
• 1 small cup - oil
• 2 tbsp - shortening (like dalda)

How to Make Plain Masala Dosa

• Sambar:
• Cook toor dal in a pressure cooker and mash it well.
• Heat oil and add mustard. When it starts to splutter, add onion and fry till brown.
• Add onions to the cooked dal and boil for 3-5 mins.
• Add tomatoes and tamarind paste, boil till the paste dissolves.
• Add the remaining ingredients and boil for 3 mins.
• Batter:
• Wash rice and all the dal and soak for about 4-6 hours. Grind it to a very smooth batter using as little water as possible.
• Add rava, oil, salt, hing and sugar and mix well.
• Set aside in a warm place for 8-10 hours to ferment.
• Potato curry: Boil potatoes, peel and mash.
• Heat oil and add mustard. When it splutters, add the dal and fry till they turn reddish.
• Add onion and green chillies and fry till onions are cooked.
• Add turmeric powder and fry for half a min.
• Add the mashed potatoes, salt, lemon juice and coriander leaves. Add 1/4-1/2 cup water and mix well.
• Red chutney: Fry dal and red chillies.
• Mix remaining ingredients and grind to a fine paste.
• Coriander chutney:
• Heat oil, add chana dal, fry till red.
• Add chillies and fry till skin turns transparent.
• Add fried chana dal and fry for half a min.
• Add all the ingredients to blender and grind to a smooth paste.
• Heat oil, add mustard and season the chutney.
• Dosa:
• Heat a dosa griddle (cast iron preferred).
• Adjust the consistency of the dosa batter (try out one before starting the actual process).
• Spread a spoonful of oil/ghee mixture.
• Pour a ladleful of batter, and immediately spread it thin (use a low flame while spreading and then raise the heat). Spread a few drops of oil around the edges.
• Cook till dosa is done, flip and cook for half a min. Flip again.
• For plain dosa, serve with coriander chutney.
• For regular masala dosa:
• Spread 1 tbsp of potato curry in the centre. Fold and cook on both sides for 1-2 min.
• Serve with sambar, and coriander chutney.
• For Mysore masala dosa:
• Spread 1 tsp of red chutney in the centre of the dosa. Spread 1 tbsp of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
• Serve with sambar and coriander chutney.