Mysore masala dosa

Paper thin, crisp dosas with hot potato masala and a spicy red chutney for filling......that doesn't even begin to describe the explosion of taste that you experience when you bite into the Mysore Masala dosa.

What you need:
For the batter:
Idli rice - 4 cups
Whole urad dal - 1 cup
Fenugreek seeds/methi - 1 tbsp, heaped
Salt to taste

Soak the rice and dal separately. Add the methi to the urad dal while soaking. Most people add methi to the rice, but I find that it gets ground better if it is soaked with the dal, as dal is ground for a longer time. After an hour of soaking, refrigerate the dal until you are ready to grind. This makes the urad dal batter very creamy. The rice has to be soaked for atleast 8-10 hours.
Grind the urad dal along with the cold water until it turns soft and creamy. This takes roughly 25-30 minutes.Add the soaked rice to this. Add water only if necessary. Add salt and grind well.....another 15-20 minutes.
Let this ferment overnight.

For the red chutney:(Recipe from Ramya's Mane Adige)

Urad dal - 2 tsp
Chana dal - 2 tsp
Red chilli - 4 (adjust to taste)
Coconut - 1/4 cup
Salt - to taste
Heat a teaspoon of oil. Fry the dals and red chillies till reddish brown. Once it cools, grind it along with the coconut and salt to a smooth paste, adding as little water as possible.

For the masala:

Potato - 3, medium sized, cooked, peeled and mashed well
Onion - 2, chopped fine
Green chilli - 2, minced
Ginger - a one inch piece, julienned
Curry leaves - few, chopped fine
Corrinader leaves - to garnish
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Turmeric powder - 1/2 tsp

Heat oil. Add chana dal, urad dal and mustard seeds. When the seeds pop, add green chillies, curry leaves,ginger and onions. Fry well on low flame till the onions start to brown. Add the mashed potatoes,turmeric powder and salt. Stir well and mix in a cup of water. Let this boil until the mixture thickens and all the moisture is absorbed. Switch off heat. Garnish with corriander leaves and squeeze some lemon juice over this. Mix well.

To make dosa:
Spread batter in a thin circle on a tava. Drizzle some oil over it. This dosa is cooked only on one side...do not turn it over.

When the bottom starts to turn brown, spread some red chutney over half of the dosa and put some masala over it.

Fold the other half over this and serve hot off the tava with coconut chutney and sambar.

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