Mysore Masala Dosa

How to Prepare

1. Prepare the batter by grinding soaked rice and urad dal with fenugreek seeds into a smooth paste. Add salt and let it ferment for 8-10 hours.
2. For the potato filling, heat oil in a pan, add mustard seeds, cumin seeds, and asafoetida. Once they splutter, add chopped onions, green chilies, and curry leaves. Sauté until onions are golden.
3. Add turmeric powder, boiled and mashed potatoes, and salt to the pan. Mix well and cook for 5 minutes. Add coriander leaves and set aside.
4. For the red chutney, grind roasted chana dal, red chilies, garlic, tamarind, and salt with a little water into a smooth paste.
5. Heat the griddle, grease it with oil, and pour a ladleful of batter. Spread it thinly in a circular motion to form a dosa.
6. Drizzle oil around the edges, cook until golden and crisp. Spread a layer of red chutney on the dosa, place potato filling in the center, and fold the dosa.
7. Serve hot with coconut chutney and sambar.