Ingredients:

• 1 cup – dosa batter
• Masale (palya):
• 2 – medium sized potatoes, pressure cooked, peeled and mashed coarsely
• 3 – medium sized onions, chopped into thin strips
• 1/2 to 3/4 tsp – haldi/turmeric powder
• 1 tsp – Lime juice (optional)
• 1/2 tsp – Sugar (optional)
• 1 inch ginger, finely chopped (optional)
• 3-4 strands – cilantro, finely chopped
• 3-4 – green chillies, medium spice, coarsely chopped
• 5-6 – Curry leaves
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 2 tsp – channa/urad dal mixture
• Salt as per taste
• Red chutney:
• 2 tsp – Channa dal
• 2 tsp – Urad Dal
• 5-6 – dry red chillies, low spice
• 1/2 cup – grated coconut, fresh/frozen

Method:

1. Masala (palya):
2. Heat oil in a heavy bottomed pan; temper with mustard seeds, curry leaves, dal mixture, haldi, ginger and green chillies.
3. Add sliced onions and fry until done.
4. Add mashed potatoes, salt and mix well; remove from stove.
5. Add lime juice, cilantro and mix well; keep aside.
6. Red Chutney:
7. Dry roast channa dal, urad dal and red chillies until you smell the fresh aroma of spices.
8. Grind with coconut and some water to a smooth paste; keep aside.
9. Mysore masala dosa:
10. Make dosa on a heated tava. Smear a spoonful of red chutney on the inside of the dosa.
11. Spread a ladle full of masala on one side of the dosa; fold the dosa so that the masala and chutney are on the inside.
12. Remove from stove and serve immediately with some coconut chutney and/or sambar.
13. Recipe courtesy: http://maneadige.blogspot.in/