Mysore Masala Dosa

Ingredients:

For the dosa:
3 cups dosa rice
1 cup urad dal
1 cup poha/ beaten rice
Fistful Chana dal
Fistful toor Dal
Half tsp methi seeds
Salt
1 tsp sugar

For the red chutney:
Half cup grated coconut
3 garlic cloves
2 red chillies or 2 tsp red chilli powder
Salt
Small piece of ginger

For the potato Bhaji:
2 tsp oil
Half tsp mustard seeds
Half tsp cumin seeds
1 tsp urad dal
2 green chillies chopped
2 onions chopped
2 boiled and mashed potatoes
1/4 tsp turmeric powder
1/4 tsp sugar
Salt
Coriander leaves

Method :

• Soak the rice, toor dal, chana dal and methi seeds for 5 hours. Soak urad dal separately in another bowl for 4 hours. Soak poha in a third bowl half an hour before grinding the batter.
• Grind rice mixture and poha together to a smooth batter. Grind urad dal also to a smooth batter. Mix both the batters and allow it to ferment for at least 6 hours.
• Add salt and sugar to the fermented batter and keep it ready
• To make the red chutney just grind all the ingredients with very little water and make a dry chutney to smear on the dosa. Add more water and make chutney to serve as a side dish
• To make the potato bhaaji, Heat oil in a kadai and add the mustard seeds, cumin seeds and urad dal. 
• Once the mustard seeds begins to splutter add the green chillies and onion and saute until onions turn golden brown
• Add the mashed potatoes, salt, sugar, turmeric powder and a little water. Mix well and cook it for 5 minutes on low flame. Add coriander leaves
• Heat a dosa tawa and wipe it with a clean tissue. Once the tawa is hot sprinkle some water and wipe again. Take a ladleful of batter and make dosa. Pour oil/ ghee
• Once the dosa turns golden and crisp, smear the dry chutney all over the dosa (optional) and place 3 tbsp of potato bhaaji in the centre. Let it look for another minute. Fold it in half and serve hot