Mysore Masala Dosa

For Dosa Batter
Black gram (Uzhunnu)-3/4cup
Raw rice (pachari)-1&1/2cup
Cooked rice-1tbsp
Salt


For Red Chutney
Shredded coconut-1/4cup
Black gram/urad dal (uzhunnu parippu)-1tbsp
Chana Dal (kadala parippu)-1tbsp
Garlic-2 cloves
Dry red chilly-4-5
Coconut oil-1tbsp
Salt


For Stuffing
Potato-2 big (boiled /microwaved)
Onion-1
Green peas (fresh/frozen)-1/4 cup optional 
Green Chilly-2
Salt


Oil-1tbsp
Mustard seeds-1tsp
Urad dal-1tbsp
Dry red Chilly-2
Curry leaves

Preparation of Batter

• Wash and soak rice and dal separately in water for 3-4 hours.Grind separately and mix together.
• Keep aside in a warm place to ferment for 4-5 hours.

Preparation of Chutney

• Heat oil in a pan and add chana dal,urad dal ,garlic and red chillies to it.Fry till it turns to light brown.Add coconut and sauté for 2 minutes.Add salt and remove from flame.Let it cool at room temperature.
• Grind it to a smooth paste.(Do not add too much water).

Preparation of Potato Filling

• Heat oil in a pan and splutter urad dal and mustard seeds.Add chopped onion ,green chilly and curry leaves.Cook till soft.Add potatoes ,green peas,turmeric powder ,salt and 1/2 cup water.Cover and cook till soft.Keep aside.

Making the Dosa

• Heat a dosa tava and apply few drops of oil.Pour a 1/4cup of  dosa batter onto the center of the pan. Spread the mix in circular motion to make thin dosa .

• Once dosa begin to cook spread a spoonful of chutney over the surface uniformly.

• Add filling inside the dosa and roll.

• Serve hot with uzhunnu vada, chutney ,and sambar