How to make Mysore Masala Dosa
Wash tomatoes and chop into big chunks.
Take 2 tsp oil in a pan and heat. When oil is sufficiently hot, add cumin seeds, asafoetida, coriander powder, dry red chilly, chopped tomatoes and salt. Mix everything really well. Cover and cook tomatoes for 3 to 4 minutes on low flame and check later.
When tomatoes get tender, turn off the flame and allow the masala to cool. Once cooled, grind it in a mixture grinder to make a fine chutney.
Peel the boiled potatoes and mash them finely.
Take 2 tsp oil in a pan and heat it. When oil is heated, add brown mustard seeds into it. Saute the seeds for while and add ginger paste, turmeric powder, coriander powder, green peas and mix well. Cover and cook the green peas for 2 minutes on low flame.
Open the lid, when green peas get tender, add mashed potatoes, green chilly, red chilly powder, salt and little water. Mix everything really well and add some green coriander as well. Stuffing is ready, take it out in a bowl.
Add 1/2 tsp salt in the dosa batter. If batter appears thick, add some water. Place tawa on flame for making dosa. Heat it sufficiently and spread some oil over it. Make sure the flame is low and tawa is aptly heated. Pour 2 tsp batter over the tawa and spread it evenly in round shape with help of a ladle. Pour some oil all around the dosa with help of a spoon. Roast until it turns light brown at the bottom.
When dosa gets light brown in color from bottom, spread some tomato chutney over it evenly and layer 1 to 2 tsp stuffing over the half side of dosa. Fold the dosa in half and spread some butter over it. Roast until it gets crispy at both sides. Take off the dosa from flame and place it over a plate.
Likewise prepare all dosas. Piping hot and crispy Mysore masala dosa is ready. Serve Mysore masala dosa with tomato chutney, peanut chutney or coconut chutney and relish eating.
For making 4 to 5 dosas
Time - 50 minutes