Ingredients

• 1/2 kg - dosa batter
• To make the masala:
• 2 - medium-sized potatoes, boiled, peeled and mashed coarsely
• 3 - medium-sized onions, chopped thinly
• 3/4 tsp - 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, coarsely chopped
• 5-6 - curry leaves
• 1 tbsp - Oil
• 1 tsp - mustard seeds
• 2 tsp - chana dal and white urad dal mixture
• Salt as per taste
• To make red chutney:
• 2 tsp - chana dal
• 2 tsp - urad dal
• 5-6 - dry red chillies
• 1/2 cup - grated coconut

How to Make Special Mysore Masala Dosa

• To make masala:
• Heat oil in a heavy-bottom pan.
• Roast mustard seeds, curry leaves, dal mixture, turmeric powder, ginger and green chillies.
• Add sliced onions and fry light pink.
• Add mashed potatoes and salt and mix well.
• Remove from stove.
• Add lime juice, cilantro and mix well. Keep aside.
• To make red chutney:
• Dry roast channa dal, urad dal and red chillies fragrant.
• Grind with coconut and water to a smooth paste.
• Keep aside.
• To make Mysore masala dosa:
• On a greased, heated tawa, pour 1/2 cup of dosa batter. Spread it in a thin, circular shape.
• Cover and roast for a minute.
• When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
• Spread a ladle full of masala on one half of the dosa.
• Fold the dosa into half.
• Remove from stove and serve immediately with some coconut chutney and sambhar.