Mysore Masala Dosa

Ingredients

• Dosa batter (2 cups)
• Potatoes (2 medium, boiled and mashed)
• Onion (1 medium, finely chopped)
• Green chillies (2, finely chopped)
• Turmeric powder (1/2 teaspoon)
• Salt (to taste)
• Oil (for cooking)
• Mustard seeds (1 teaspoon)
• Urad dal (1 teaspoon)
• Curry leaves (a few)
• Red chutney (1/2 cup)
• Coconut chutney (for serving)
• Sambar (for serving)

Instructions

1. Prepare the red chutney by blending together dried red chillies, garlic, tamarind paste, and salt until smooth. Adjust the spice level to your taste.
2. In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and wait for them to splutter.
3. Add urad dal and curry leaves to the pan. Sauté until the dal turns golden brown.
4. Stir in the chopped onions and green chillies, cooking until the onions become translucent.
5. Add turmeric powder and salt, mixing well to combine. Incorporate the mashed potatoes and cook for an additional 3-4 minutes, ensuring the flavors meld. Set the filling aside.
6. Heat a non-stick dosa pan or griddle over medium heat. Pour a ladleful of dosa batter onto the pan, spreading it evenly in a circular motion to form a thin crepe.
7. Once the dosa begins to cook, spread a generous amount of red chutney over the surface. Place a portion of the potato filling in the center.
8. Fold the dosa carefully and cook for another minute until golden brown and crisp.
9. Serve hot with coconut chutney and sambar on the side.