Mysore Masala Dosa

Prepare the Mysore red chutney: dry roast dried red chillies, chana dal, urad dal, and desiccated coconut separately until lightly golden. Grind together with garlic, a pinch of salt, and a little water into a thick, smooth red paste. Set aside.

Prepare the potato masala: heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, slit green chillies, and sliced onion. Cook for 5–6 minutes until onion is soft.

Add turmeric powder and mashed boiled potatoes. Mix well, season with salt, and cook for 3–4 minutes. Add chopped coriander leaves. The masala should be dry, not watery.

Heat a cast-iron tawa or non-stick griddle over medium-high heat. Sprinkle a few drops of water — they should sizzle and evaporate immediately.

Pour a ladleful of dosa batter onto the centre of the tawa and spread in a thin, circular motion outward to form a large, thin disc (about 25–28 cm diameter).

Drizzle a teaspoon of oil around the edges and on top of the dosa.

Spread a generous tablespoon of the Mysore red chutney evenly over the entire surface of the dosa while it is still cooking.

Place 2–3 tablespoons of potato masala in a line across the centre of the dosa.

Add a small piece of butter on top of the masala.

Once the edges of the dosa turn golden and crisp and the surface is cooked through, fold the dosa over the filling to form a half-moon or roll it into a cylinder.

Serve immediately with coconut chutney and sambar.