Mysore Masala Dosa

Ingredients

• 4 cups Dosa batter (fermented rice and lentil)
• 3 large Boiled potatoes, mashed
• 8 pieces Dried red chilies (for chutney)
• 6 cloves Garlic cloves
• 2 tablespoons Fried gram (Dalia)
• 1 medium Onion, finely chopped
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 4 tablespoons Butter
• 10 leaves Curry leaves
• 1 teaspoon Salt
• 2 tablespoons Oil

Instructions

1. 1

   Prepare the red chutney by blending soaked red chilies, garlic, fried gram, and salt with a little water into a smooth, thick paste.

2. 2

   Heat oil in a pan, add mustard seeds and curry leaves; once they splutter, add chopped onions and sauté until translucent.

3. 3

   Add turmeric and mashed potatoes to the pan, mix well with salt, and cook for 5 minutes to create the 'Palya' filling.

4. 4

   Heat a non-stick or cast-iron tawa on medium heat and lightly grease it with a drop of oil.

5. 5

   Pour a ladle of dosa batter in the center and spread it in a circular motion to form a thin, large crepe.

6. 6

   Drizzle a teaspoon of butter around the edges and spread one tablespoon of the red garlic chutney evenly over the top of the cooking dosa.

7. 7

   Place a portion of the potato filling in the center once the bottom of the dosa turns golden brown and crispy.

8. 8

   Fold the dosa into a triangle or roll it up and serve immediately with coconut chutney and sambar.