Mysore Masala Dosa

Foodelious has a wonderful collection of recipes but as I am still so busy with Aishwarya I tried this recipe which is not so new to me and altered it to suit me.  This was so much enjoyed by my little girl that she ended up having one full Dosa (She does have a poor appetite now) and I was one happy mom.

Recipe adapted from Foodelicious
Ingredients for the Coconut chutney
To Grind-
1 cup freshly scraped coconut
4-5 green chilies
1/4 inch piece ginger
1/2 cup yougurt
salt to taste
1 sprig curry leaves
For the tempering
2 tsp oil
1 tsp mustard seeds
2 dry red chilies
Method:
Grind together all the ingredients . For the tempering, heat the oil, add the mustard followed by red chilli and curry leaves pour it over the chutney.

Ingredients for the Red chutney
2 onions,quartered
3-4 garlic pods(optional)
1 tsp red chili powder or 4-5 red chillies
1/2 tsp tamarind pulp
salt to taste
Method:
Saute onion and garlic pods in 1/4 tsp oil .Grind together onion and garlic, 1tsp red chili pwd, salt to taste,1/2 tsp tamarind extract.Add enough salt.

Ingredients for Potato Filling
6-7 boiled potatoes (medium sized)
2-3 onions chopped/sliced
5-6 green chilies finely chopped
1" of ginger finely chopped
chopped coriander
oil to cook
a spoon of mustard seeds
2 tbsp of chana-urad dal mix
2 sprigs of curry leaves
1/2 tsp turmeric
salt to taste
Method :
Heat oil , add mustard followed by the dals, when the dals are golden brown add green chilies, ginger,onion and curry leaves. Add the salt and turmeric, followed by  roughly mashed peeled potatoes. Pour 1/4 cup of water to make it a little mushy. Garnish with cilantro/coriander.

For The Dosa batter:
3 cups rice
1 cup urad dal
1 tbsp fenugreek seeds
Method:
Soak the rice, fenugreek and the dal separately for 4-5 hrs.
Grind together the rice and fenugreek to a fine paste. Also grind the dal  to a fine paste adding enough water. Mix the rice and the dal and let it ferment over night.
Before making the Dosa, add water to the batter to bring it to a pouring consistency. Add salt and mix.

Final Preparation:

Heat the Non Stick Pan and take a laddle full of batter and spread it in circles, this has to be done quickly. It is a skill which comes with practice. spread little butter or ghee or oil around the edges. Roast the dosa on medium flame and then reduce the heat.When dosa  turn golden brown in color spread the red chutney on the top and then  fill with several tablespoons of the potato filling  roll up and serve immediately with sambhar and chutney.