• prep: 9 hr
• cook: 50 min
• total: 9 hr 50 min

servings:

Mysore masala dosa, crispy from outside and soft inside, layered with spicy chutney is one the famous street food.

• 2 cups regular rice
• cup 1/2urad dal/skinned & split black gram
• cup 1/2cooked rice or poha/flattened rice
• tsp 1/4methi seeds/fenugreek seeds
• rock salt as required
• water as required for grinding the batter
• 2 large potatoes boiled
• cup 3/4chopped onions
• 1- inch Ginger chopped
• 1 or 2 garlic optional
• 12-15 Curry Leaves
• 1 green chili chopped
• tsp 1/2 or 2/3black mustard seeds
• tsp 1/2 or 2/3turmeric powder
• pinch Aof red chili powder
• pinch aof asafoetida
• tsp 1/2lemon juice
• cup 1/4 or 1/2water
• 1 or 2 tbsp. chopped coriander leaves
• 1 Tbsp oil
• salt as required
• 2 tbsp. roasted Chana dal
• 4-5 garlic
• 2-4 in dry red chilies soakedwarm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
• 1 tsp seedless tamarind
• cup 1/4onion roughly chopped
• some water to grind the chutney

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