Ingredients ( Serves – 4 )
- Dosa Rice – 2 Cups.
- Urad Dal – 1/2 Cup.
- Flattened Rice – 1/4 Cup.
- Fenugreek Seeds – 1/2 Tsp.
- Salt – To Taste.
- Oil – As Needed.
- Butter – As Needed.
For Mysore Chutney
- Dry Red Chillies – 6.
- Garlic Cloves – 4.
- Roasted Chana Dal – 2 Tbsp.
- Grated Coconut – 1/4 Cup.
- Tamarind – 1 Small Piece.
- Jaggery – 1 Tsp.
- Salt – To Taste.
- Water – As Needed.
For Potato Masala
- Potatoes – 4 Medium, Boiled And Mashed.
- Onion – 2 Medium, Thinly Sliced.
- Green Chillies – 2, Chopped.
- Ginger – 1 Tsp, Finely Chopped.
- Mustard Seeds – 1/2 Tsp.
- Urad Dal – 1 Tsp.
- Chana Dal – 1 Tsp.
- Curry Leaves – 10.
- Turmeric Powder – 1/4 Tsp.
- Oil – 2 Tbsp.
- Salt – To Taste.
- Fresh Coriander Leaves – 2 Tbsp, Chopped.
Method
- Wash And Soak Dosa Rice, Urad Dal, Flattened Rice, And Fenugreek Seeds Separately For 4–6 Hours.
- Grind Everything Into A Smooth Batter Using Water As Needed.
- Add Salt And Allow The Batter To Ferment Overnight Or For 8–10 Hours Until Light And Airy.
- For The Mysore Chutney, Blend Dry Red Chillies, Garlic, Roasted Chana Dal, Grated Coconut, Tamarind, Jaggery, Salt, And A Little Water Into A Smooth Thick Paste.
- For The Potato Masala, Heat Oil In A Pan And Add Mustard Seeds.
- Once They Splutter, Add Urad Dal, Chana Dal, Curry Leaves, Green Chillies, And Ginger.
- Add Sliced Onions And Sauté Until Soft And Light Golden.
- Mix In Turmeric Powder, Mashed Potatoes, Salt, And A Splash Of Water.
- Cook For 3–4 Minutes And Finish With Fresh Coriander Leaves.
- Heat A Cast Iron Tawa Or Dosa Pan Until Very Hot.
- Pour A Ladle Of Batter And Spread Thinly In Circular Motions.
- Drizzle Oil And Butter Around The Edges And Cook Until Crisp And Golden.
- Spread A Thin Layer Of Mysore Chutney Over The Dosa.
- Place Potato Masala In The Center And Fold The Dosa.
- Serve Hot With Coconut Chutney And Sambar.
Prep Time – 20 mins. Cook Time – 30 mins. Total Time – 50 mins.
