Ingredients:

• For dosa batter:
• 1 cup – Urad Dal
• 1 cup – mixed dals (chana dal, toor dal, and little moong dal)
• 1 cup – rava
• 1 cup – oil
• Salt to taste
• A pinch of Hing
• 4 cups – Rice
• 2 tsp – Sugar
• For Potato curry:
• 4 – large Potatoes
• 1 – large Onion
• 4-6 – Green chillies
• Salt to taste
• 2 tbsp – oil
• 1 tsp – Urad Dal
• 1 tsp – Chana dal
• 1/2 tsp – mustard
• 1/4 tsp – Turmeric
• 2 tbsp – chopped Coriander leaves
• Juice of 1/2 a Lemon
• For red chutney:
• 10 – dry Red Chillies
• 1.5 tsp – Urad Dal
• 1.5 tsp – Chana dal
• Few sprigs of Curry leaves
• 1/4 cup – grated dry Coconut
• Salt to taste
• 1/2 tsp – Tamarind paste
• A pinch of Hing
• For coriander chutney:
• 1/2 cup – Coconut
• 1 bunch – Coriander leaves
• A pinch of Hing
• Salt to taste
• 6-8 – Green chillies
• 1/2 tsp – Tamarind paste
• 1 tsp – yogurt
• 2 tbsp – fried Chana dal
• 1 tsp – Chana dal
• 1 tsp – oil
• For seasoning:
• 1 tsp – oil
• 1/4 tsp – Mustard Seeds
• For sambar:
• 2 – large Onions
• 1 – Tomato
• Salt to taste
• 1 tsp – Tamarind paste
• 1/2 tsp – Turmeric
• 1/2 tsp – mustard
• 2 tbsp – chopped Coriander leaves
• 1 cup – Toor Dal
• 1.5 tsp – sambar powder
• 2 tbsp – oil
• For assembling masala dosa:
• 1 small cup – oil
• 2 tbsp – shortening (like dalda)

Method:

1. Sambar:
2. Cook toor dal in a pressure cooker and mash it well.
3. Heat oil and add mustard. When it starts to splutter, add onion and fry till brown.
4. Add onions to the cooked dal and boil for 3-5 mins.
5. Add tomatoes and tamarind paste, boil till the paste dissolves.
6. Add the remaining ingredients and boil for 3 mins.
7. Batter:
8. Wash rice and all the dal and soak for about 4-6 hours. Grind it to a very smooth batter using as little water as possible.
9. Add rava, oil, salt, hing and sugar and mix well.
10. Set aside in a warm place for 8-10 hours to ferment.
11. Potato curry: Boil potatoes, peel and mash.
12. Heat oil and add mustard. When it splutters, add the dal and fry till they turn reddish.
13. Add onion and green chillies and fry till onions are cooked.
14. Add turmeric powder and fry for half a min.
15. Add the mashed potatoes, salt, lemon juice and coriander leaves. Add 1/4-1/2 cup water and mix well.
16. Red chutney: Fry dal and red chillies.
17. Mix remaining ingredients and grind to a fine paste.
18. Coriander chutney:
19. Heat oil, add chana dal, fry till red.
20. Add chillies and fry till skin turns transparent.
21. Add fried chana dal and fry for half a min.
22. Add all the ingredients to blender and grind to a smooth paste.
23. Heat oil, add mustard and season the chutney.
24. Dosa:
25. Heat a dosa griddle (cast iron preferred).
26. Adjust the consistency of the dosa batter (try out one before starting the actual process).
27. Spread a spoonful of oil/ghee mixture.
28. Pour a ladleful of batter, and immediately spread it thin (use a low flame while spreading and then raise the heat). Spread a few drops of oil around the edges.
29. Cook till dosa is done, flip and cook for half a min. Flip again.
30. For plain dosa, serve with coriander chutney.
31. For regular masala dosa:
32. Spread 1 tbsp of potato curry in the centre. Fold and cook on both sides for 1-2 min.
33. Serve with sambar, and coriander chutney.
34. For Mysore masala dosa:
35. Spread 1 tsp of red chutney in the centre of the dosa. Spread 1 tbsp of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
36. Serve with sambar and coriander chutney.

Recipe courtesy of Sify Bawarchi