Prep Time: 10 Mins
Cook Time: 25 Mins
Total Time: 35 Mins
Cuisine: South Indian
Category: Breakfast

Masala Dosa Ingredients (4 Dosas):

For Chutney:

• 1/2 cup chana dal
• 1 tablespoon urad dal
• 2 tablespoon oil
• 5 Dried Kashmiri red chilli
• 1 tablespoon chopped jaggery
• 3 garlic cloves
• 1/2 tablespoon tamarind pulp
• 4 black pepper
• 3/4 cup grated coconut
• 1/4 tablespoon chili powder
• Salt to taste

For Masala:

• Idli Dosa Batter
• 4 tablespoon butter
• 1 cup chopped onion
• 1 cup chopped capsicum
• 1 cup chopped tomato
• 1/2 cup chopped carrot
• 4-5 boiled potato
• 1/2 tablespoon finely chopped coriander leaves
• 1/4 tablespoon mustard seeds
• Salt as per your taste

Step-by-Step Instructions:

For Chutney:

• In a non-stick skillet, heat oil. Add chana and urad dal and sauté for 2 to 3 minutes on medium fire. Add red bean stew and saute on low fire for 10 seconds.
• Add garlic, tamarind mash, dark pepper and sauté it briefly.
• Add ground coconut, bean stew powder, salt and blend it OK — cook for 2 minutes.
• Allow it to chill off a little. Then, at that point, crush it into the glue.

For Masala:

• Apply margarine to a container and hot it. Add mustard seeds and let them splutter.
• Add the hacked onion, capsicum, tomato, and carrot individually and sauté a little.
• Add the bubbled potato and sprinkle salt according to taste.
• Cover and permit the stuffing to cook on low hotness for 2 minutes.
• Decorate with cleaved coriander. Masala is prepared; set it in a bowl.
• To make dosa, heat a skillet and pour and spread the hitter over it equally.
• Add oil all around the dosa and cook until it browns on the corners.
• Spread the Mysore chutney uniformly on the dosa.
• Place a little potato filling and crease on both sides. Cook till the dosa is fresh.