Mysore masala dosa

Ingredients

• Dosa batter- as required

For chutney:

• Channa dhal-1/4 cup
• Red chilli- 6 to 7 nos
• Garlic- 3 cloves
• Shallots-4 to 5
• Oil- 1 tsp

For masala:

• Potato-3 nos medium size
• Onion-1 big
• Ginger-1 inch piece( finely chopped)
• Green chilli-2
• Green peas- 1/4 cup
• Carrot-1 finely chopped( optional)
• Coriander leaves-1 tbsp
• Salt- to taste

For tempering:

• Oil- 2 tsp
• Mustard seeds-1/4 tsp
• Channa dhal- 1/2tsp
• Curry leaves- few
• Asafoetida- few pinches.

Method:

• Add a tsp of oil and roast channa dhal,garlic, and red chilli, onion.
• Then grind it in a movie by adding little water into a chutney consistency.
• For masala pressure cooker potatoes time soft.
• In a pan add oil and all the items mentioned under ' to temper'.
• Then add onion, Ginger, green chilli, salt.
• Once onion turns transparent add carrots,peas.
• Saute till carrot becomes soft.
• Then add 1 cup of water. When it comes to boil mash the potatoes and add them.
• Add finely chopped coriander.
• Allow it to cook till the masala thickens.
• Now in a dosa tawa spread the dosa batter as thin as possible.
• Add a tsp of oil, followed by a tsp of red chutney.
• Spread the chutney throughout the dosa.
• When dosa turns red or done spread the potato masala.
• Serve as such or can be served with accomapniments like coconut chutney, sambar.

Notes:

• Adjust spiciness of chutney to your preference.
• Can add csahews in potato masala.
• Can use butter or ghee( clarified butter) instead of oil for dosa making