Mysore Masala Dosa

Dosa batter: Wash rice, urad dal, methi seeds and poha in water. Then soak with enough water for 4-5 hours. Grind the soaked rice, urad dal, methi seeds and poha together with enough water.Grind till you get a smooth batter. Then mix with salt and let it ferment for 7-9 hour.

Potato filling: Boil the potatoes in a pressure cooker. Peel and mash the potatoes. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutter add the chopped onions and slit green chillies. When onion becomes golden brown color add the ginger, curry leaves fry for few minutes. Now add the turmeric powder and salt as required fry for few minutes. Add the potatoes mix it well and at last add coriander leaves.

Red chutney: Take all the ingredients in a small blender and add very little water and grind to a smooth paste.

Mysore masala dosa: Heat a non-stick tava (griddle). Pour a ladleful of the dosa batter on the tava (griddle) and spread in a circular motion to make a thin dosa. Smear some butter and immediately spread red chutney to layer the dosa. Add potato filling. Fold and serve hot with coconut chatney.