Ingredients:

• 1/2 kg – dosa batter
• To make the masala:
• 2 – medium-sized potatoes, boiled, peeled and mashed coarsely
• 3 – medium-sized onions, chopped thinly
• 3/4 tsp – 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, coarsely chopped
• 5-6 – Curry leaves
• 1 tbsp – Oil
• 1 tsp – Mustard Seeds
• 2 tsp – Chana dal and white Urad Dal mixture
• Salt as per taste
• To make red chutney:
• 2 tsp – Chana dal
• 2 tsp – Urad Dal
• 5-6 – dry Red Chillies
• 1/2 cup – grated Coconut

Method:

1. To make masala:
2. Heat oil in a heavy-bottom pan.
3. Roast mustard seeds, curry leaves, dal mixture, turmeric powder, ginger and green chillies.
4. Add sliced onions and fry light pink.
5. Add mashed potatoes and salt and mix well.
6. Remove from stove.
7. Add lime juice, cilantro and mix well. Keep aside.
8. To make red chutney:
9. Dry roast channa dal, urad dal and red chillies fragrant.
10. Grind with coconut and water to a smooth paste.
11. Keep aside.
12. To make Mysore masala dosa:
13. On a greased, heated tawa, pour 1/2 cup of dosa batter. Spread it in a thin, circular shape.
14. Cover and roast for a minute.
15. When the dosa is almost done, smear a spoonful of red chutney on the inside of the dosa.
16. Spread a ladle full of masala on one half of the dosa.
17. Fold the dosa into half.
18. Remove from stove and serve immediately with some coconut chutney and sambhar.