Mysore Masala Dosa

Serves
6

Preparation Time: 3 hours 15 minutes
Cooking Time: 6 minutes for 1 dosa

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For the Batter

Soak together raw rice, urad dhal, toor dhal and fenugreek seeds for the three hours.
Soak the rice flakes separately.
Grind together with the rice flakes and salt to a thick consistency.
Mix rava to the batter and stir well.

For the Masala

Pressure cook the potatoes. peel the skin.
Add salt and mash well.
Chop the big onions lengthwise, finely.
Slit the green chillies.
Heat a pan with a tablespoon of Idhayam Sesame Oil.
Temper mustard and chana dhal.
Saute onion,green chillies and stir well.
Pour required amount of water, bring to boil.
Add salt, turmeric powder, potatoes and fry well.
When the masala thickens, remove from fire and keep aside.
Grind together,coconut,chilli, salt and prepare chutney.
Heat a dosa pan, when it becomes hot pour a ladle of the batter and spread it in a circular motion.
Add Idhayam Sesame Oil to the edges of the dosa. when the dosa turns to golden brown, spread the chutney.
Place a tablespoon of the potato masala over the dosa and spread over the chutney.
Let it until crisp and brown.
Add a teaspoon of butter, fold the dosa and serve hot.