Mysore Masala Dosa

Ingredients

• •Fermented rice-lentil batter
• •Red chutney
• •Potato

Steps

1. 1Soak rice and urad dal separately for four to six hours, then grind each into a smooth batter and combine them, seasoning with salt.
2. 2Cover the combined batter and let it ferment in a warm place for eight to ten hours, or overnight, until it rises and turns slightly bubbly.
3. 3Boil potatoes until tender, then peel, mash coarsely, and cook them briefly with a mustard-curry leaf tempering, chopped onion, and turmeric to make the potato masala filling.
4. 4Grind a red chutney from dried red chilies, garlic, and a little tamarind or tomato into a smooth, spicy paste.
5. 5Heat a flat griddle over medium-high heat, then pour a ladleful of batter in the center and spread it outward in a thin, even circular motion to form a large, thin dosa.
6. 6Drizzle a little oil around the edges, then spread a thin layer of the red chutney evenly across the surface of the dosa while it cooks.
7. 7Once the underside turns golden and crisp, about two to three minutes, spoon a line of the potato masala along the center.
8. 8Fold the dosa over the filling and slide it off the griddle, serving immediately while still crisp, alongside coconut chutney and sambar.