Mysore Masala Dosa

Wash and soak rice, urad dal. tuvar dal, chana dal and fenugreek together for 2 hours. Wash and soak poha for 1 hour. Grind everything to a smooth batter.

Add salt to taste, mix well and keep the batter for fermentation (Overnight or 10-12 hours). Before making the dosa add sugar, semolina and mix well.

For the vegetable masala: Wash and pressure cook potatoes and carrots. Peel and mash it coarsely and keep it aside. Peel, wash and chop onions finely. Wash and chop the capsicum. Heat oil in a pan. Add the mustard.

When it starts spluttering, add curry leaves and hing. Saute for a few seconds and add the chopped onions. Saute till it turns slightly golden. Add the chopped capsicum and saute for a few minutes. Add the mashed potatoes and carrots. Mix well.

Add the turmeric powder, red chilli powder and salt to taste. Mix well again and saute for a few minutes. Keep it aside.

To make the Red chutney: Soak red chillies for half an hour in little water. Peel, wash and chop onions. Peel the garlic. Grind the onions, garlic, onions, roasted chana dal, red and chillies and salt to taste to a smooth chutney. Keep it aside.

To make Masala dosa: Heat the dosa tawa. When it is hot enough, brush it with little oil. Reduce the flame, pour a ladleful of batter and spread to form a uniform circle. After a few seconds, spread the chutney on the dosa.

Let it cook for a few more seconds and spread some vegetable masala. Cook till the underside of the dosa becomes crisp and golden.

Fold it like a triangle and serve immediately with coconut chutney and sambar.