Mysore masala dosai

Ingredients
Main ingredient-Dosai
Raw rice - 4 cups
Urad dhal - 1 cup
Gram dhal (or tur dhal) - ¼ cup.
Soak for 3-4 hrs.

Red chutney to spread:
Dry red chillies – bedagi or Kashmiri chillies - 10
Onion - 1 big
Garlic - 3,4 (optional)

Masala
Potatoes - 250 gms – boil, peel & crumble
Onions - 250 gms - cut into thin long pieces.
Green chillies - 3,4 (slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped

To temper in 2 tsp oil:
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp

Methods
Ingredient dosai- Grind smooth & ferment for 12 hrs.

Ingredient red chutney - fry these lightly & make a paste with salt & water

Ingredient masala - n a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion.

Fry till onion becomes transparent.

Add potatoes, salt., both leaves & mix well.

Some like to add little sugar.

Assembling:

These dosas are made using a mixture of ghee & oil.

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the red chutney lightly.

Wait for a minute for chutney to cook.

Then on the same half, keep  2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

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