MYSORE MASALA DOSA

INGREDIENTS:

INGREDIENTS FOR IDLI BATTER:
Idli rice	2 cups
Orid dal(whole)	½ cup
Methi seeds	1 tsp
Salt	As per taste
Oil	As required
Butter	3-4 tbsp

INGREDIENTS FOR POTATO MASALA:
Onion	1 medium – chopped
Potatoes	2 large
Green chilies	2-3 - finely chopped
Ginger	1 tsp finely chopped
Mustard	½ tsp
Orid dal	½ tsp
Chana dal	½ tsp
Turmeric powder	¼ tsp
Curry leaves	1 sprig
Coriander leaves	2 tbsp
Oil	1 tsp
Salt	to taste

INGREDIENTS FOR RED CHUTNEY:
Dry red chili	3-4
Chana dal	2-3 tbsp
Salt	¼ tsp
Onion/ Shallot	1 small

METHOD:

Preparing dosa batter:

• Take rice and orid dal in 2 separate bowls. Also add methi seeds to orid dal. Wash the rice and dal thoroughly for 2-3 times and soak them separately for 3-4 hours in water.
• In a mixer-grinder jar, grind orid dal to smooth paste adding water. Transfer the orid paste to a large mixing bowl. Now grind the rice to smooth paste and mix the rice paste with orid dal.  
• Let the batter ferment in room temperature overnight (8-10 hrs). After fermentation, add salt and mix the batter well.

Preparing potato masala:

• Cook potatoes in pressure cooker for 2 whistles. As pressure settles, open the cooker and let it cool down. Peel the skin off the potatoes and cut into cubes. Keep aside.
• In a pan, heat oil and add mustard seeds. When they start spluttering, add orid dal, chana dal, curry leaves, chopped ginger and green chilies. Fry for a while.
• Then add chopped onion and fry till onions are transparent. Now add cubed potatoes, salt and turmeric powder. Mix well and saute for 2-3 mins.
• Add ¼ cup of water. Cook for 2 minutes (till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

Preparing spicy chutney:

• Heat ½ tbsp oil in a pan and roast chana dal and dry red chilies. Once dals are golden, transfer it to mixer jar. In the same pan, add chopped onions or shallots and saute until translucent.
• Add the sautéed onions and salt to the mixer jar and blend everything to a smooth chutney consistency.
• Transfer to bowl and keep aside.

Assembling the mysore masala dosa:

• Heat tawa or griddle on med flame. Pour a ladle full of batter and spread the batter on pan in circular motion to make thin dosa.  Sprinkle few drops of ghee or oil.
• Let the dosa cook on the top side. Now add 1 tbsp of chutney and ½ tsp of butter. Mix and spread the chutney all around the dosa.
• Now add a scoop of potato filling on top and fold the dosa.
• Serve the dosa hot with  chutney or sambar.