Mysore Masala Dosa

Ingredients

For the Masala

• 3 cups boiled and slightly mashed potatoes
• 2 cups chopped onions
• 1/2 cup boiled peas
• 3-4 finely chopped green chillies
• 1/4 inch piece of ginger (finely minced)
• 2 cloves of garlic (crushed finely)
• 3 tbsp. olive oil
• 1 tsp. mustard seeds
• 1 pinch asafoetida
• 4-5 curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• chopped coriander
• 1/2 cup grated fresh coconut

For Dosa Mix

• 1/2 cup urad dal
• 1/2 cup tuvar (arhar) dal
• 1/2 cup chana dal
• 4 cups rice
• salt to taste

For the Chutney:

• 2 cups fresh grated coconut
• 3/4 cup chopped green chillies
• 1 cup roasted bengal gram (daalia)
• 8-10 curry leaves
• Lemon juice
• Salt

Method

For the Dosa Mix

• Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice.
• Mix in the salt and set aside the mixture in a warm place. Allow to rise for 16-18 hrs.

For the Chutney

• Grind the coconut, chillies, curry leaves and daal in a blender.
• Add enough water to form a smooth consistency. Mix in the lemon juice and salt.
• Spread butter evenly over the layer.
• Flip over and repeat the same. Spread a layer of the chutney.
• Top with the masala and fold into an envelope.
• Remove from pan and serve hot with coconut chutney and sambhar.