Mysore Masala Dosa

Rinse rice in 2-3 changes of water or till the water runs clear. Soak rice in water for 2 hours.

Combine channa dal, urad dal and fenugreek seeds in a large bowl, rinse 2-3 times and soak together for 2 hours. Add poha to the soaking dal mixture.

Grind the mixture when the daals are swollen. You can easily split the dal when you press with your fingers.

Switch on the wet grinder and while the grinder is running, add in handfuls of the dal mixture making sure to not add too much liquid. When the grinder slows down, sprinkle some soaking liquid to help it along.

Grind to a smooth buttery batter consistency.

Similar to the dal mixture, add the soaked rice in handfuls while the grinder is running adding just enough water to keep it running. Let the grinder run for 20-30 minutes or till the rice is grinded into a smooth batter.

To make dosa, heat a thick cast iron dosa tawa (non-stick tawa would work too). when the tawa is hot, ladle a big spoonful of the batter on the centre of the tawa and quickly spread it out in concentric circles to make a dosa. Drizzle oil.

Spread the chutney paste on the top of the dosa. Plop a couple of tablespoons of the potato masala at the centre of the dosa and close the dosa to make a semi-circle. Serve hot with coconut chutney and sambar and piping hot filter coffee.

To make the potato masala, splutter mustard seeds. Fry curry leaves, onions and green chillies till onions are translucent. Add in roughly mashed potatoes, turmeric powder, salt and water and mix well. Bring to a boil and simmer till done.

To make the chutney paste, fry channa dal, urad dal, red chillies and garlic in a little oil till the dals are roasted. Grind to a paste along with salt adding very little water.