MYSORE MASALA DOSA

Ingredients for Dosa batter:

• Rice - 2 cups
• Urad dal/Minapa pappu - 1 cup
• Chana dal - 1/4 cup
• Fenugreek seeds/Methi/Menthulu - 1 tbsp
• Salt - to taste
• Water - as needed

Method:

• Take a bowl add rice, urad dal, chana dal, fenugreek seeds, Wash and soak for 5-6 hrs or over night.
• After soaking blend it into a fine paste adding enough water and keep it for ferment over night.
• Next day add salt and mix well.
• And your dosa batter is ready to make dosa.

Ingredients for Red chutney:

• Onion (finely chopped) - 1 (Big)
• Tomato (Chopped)  - 1
• Garlic - 4-5 
• Ginger (chopped) - 1 tbsp
• Oil - 1 tbsp
• Salt - totaste

Method:

• Heat 1 tbsp oil in a pan add garlic, ginger and chopped onions. Saute them well.
• Add chopped tomato and cook it well. 
• Now add salt to taste.
• Let it cool for a bit and grind it.
• Red chutney is ready.

Ingredients for Potato stuffing:

• Potato (Boiled, peeled & mashed) - 2
• Onions (Chopped) - 1 (Big)
• Green chilli (Finely chopped) - 1
• Mustard seeds (Aavalu) - 1/2 tsp
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Water - 1/4 cup

Method:

• Heat oil in a pan add mustard seeds (Aavalu).
• When they start spluttering add turmeric powder, green chillies, curry leaves and chopped onions.
• Fry until the onions turn transparent.
• Now add mashed potatoes and salt. Add 1/4th cup of water to it. 
• Cook for 2 minutes(till the water gets absorbed) and remove from the flame.

Preparation of Mysore Masala Dosa:

• Heat a non-stick tawa/griddle and grease it with a teaspoon of oil. 
• Take spoonful of dosa batter and spread it quickly on tawa/griddle in circular motion using the bottem part of the spoon as shown in figure below.

• And Spread a spoonful of Red chutney on the Dosa.

• Keep a big spoon of Potato stuffing in the middle of the Dosa.

• Fold the Dosa and serve hot with Coconut chutney.