Masala Dosa Karnataka

Ingredients

• - potato masala dosa
• - 2 tbsp ghee or oil
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

1. Make dosa batter: Soak 2 cups rice and half cup urad dal for 6 hours. Grind very smooth. Add salt and ferment overnight. Karnataka masala dosa batter is the same as regular.
2. Make potato masala: Boil 3 medium potatoes until soft. Peel and coarsely mash. Heat 2 tbsp oil, add mustard seeds, urad dal, curry leaves, onion, green chilli, ginger, turmeric and cooked potato. Mix well. Add 1 tsp sugar — Karnataka masala has a slight sweetness.
3. Make red chutney: Blend 3 tbsp fresh grated coconut, 4 dried red chillies, 2 garlic cloves, a little tamarind and salt to a coarse red paste.
4. Heat tawa: Heat a flat tawa on high heat. Reduce to medium. Oil and wipe with cut onion.
5. Spread dosa thin: Pour one ladle and spread quickly into a very thin round.
6. Add oil: Drizzle half tsp oil around the edges.
7. Spread red chutney: While the dosa is still slightly wet on top spread a thin layer of the red chutney paste all over the surface.
8. Cook until crispy: Cook 2-3 minutes until the base is golden and crispy.
9. Add potato filling: Place potato masala in the centre. Fold dosa over the filling.
10. Serve: Karnataka masala dosa has a distinctive red chutney spread inside. Serve with coconut chutney and sambar.