Mysore Masala Dosa with red chutney

Ingredients

Parboiled rice 2 cups

Urad dal ½ cup

Avil 2 tbsp

Salt to taste

Methi seeds ½ tsp

 

For red chutney

Red chilies 4-5

Coconut  2 tbsp

Chana dal roasted 1 tbsp

Tamarind paste 1 tsp

Garlic 2 cloves

 

Potato filling

Mashed potatoes 3

Onion 1 sliced

Green chili 1 finely chopped

Mustard seeds ½ tsp

Turmeric pdr ½ tsp

Few curry leaves finely chopped

Oil 1 tbsp

Salt to taste

Coriander leaves

 

 Preparations

Soak rice, dal, for 5-6 hours, then grind to a fine paste adding washed poha, add salt, mix well.

Let it ferment overnight.

Blend all red chutney ingredients with little warm water to make a thick paste.

For masala

Heat oil, add mustard seeds, once it crackles add hing, onion, green chilies wee bit of salt, fry till light pink, add turmeric, mix well for a minute, add potatoes, salt fry well covered for 2-3 minutes, add coriander leaves and mix well.

Make thin dosa on hot tawa greased with little oil, smear oil all around, cook on medium heat, once it gets brown down, flip over, spread red chutney, add masala on one half, fold into half and serve hot with coconut chutney and sambar if desired. 

 

 

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