Mysore Masala Dosa

For Dosa Batter : wash and soak the rice,dal & fenugreek seeds together for 2 hours.Then grind to a smooth batter.Mix with salt and ferment it 8 hours or overnight.

For Coconut chutney : Grind all ingredients to a smooth paste.Dilute with required water and temper with the ingredients given under "To Temper".

For Red Chutney : Heat oil in a kadai roast the channa dal,red chilli,shallots,kashmiri chillies.Saute well until the onion turns transculent,switch off the flame.let it be cool then grind with salt & tamarind to a thick and fine paste.

For Potato Masala : Heat oil in a kadai temper with the ingredients given under"To Temper",Then add the onion,green chillies,ginger.Saute it well until onion turns transculent .add salt,turmeric powder and mashed potato,mix well.

Add 1/4 cup water,boil it for a 2 mins and switch off the flame.

Once the dosa batter is fermented,mix well the batter.adjust with adding required water to make pourable consistency.Heat iron pan to a hot.

*Pour a little oil,smeared it well on the pan,pour the ladle full of batter ,spread it in a circular motion.Drizzle with oil from the top.Cover with a lid to cook the dosa.

*Once the dosa is browned and cooked completely,smeared with 2 tsp red chutney on top of the dosa.

*Then place 2 tbsp potato masala on top of the smeared dosa,spread slightly.Fold and Serve the Mysore Masala Dosa hot with Coconut chutney .