Mysore Masala Dosa with Green Chutney

Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 6 dosas

Ingredients :

1 1/4 cups readymade dosa batter

To Be Blended Into A Smooth Green Chutney (using 2 Tbsp Of Water)
1/2 cup grated coconut (nariyal)
2 tbsp coriander (dhania) leaves
1/4 cup chopped spinach (palak)
2 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
2 tsp roasted chana dal (daria)

For The Potato Bhaji
2 cups peeled and boiled potato cubes
2 tbsp oil
1 tsp urad dal (split black lentils)
1 tsp mustard seeds ( rai / sarson)
5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
oil for cooking

For Serving
sambhar

Method :

For the potato bhaji
For the potato bhajiHeat the oil in a broad non-stick pan, add urad dal and mustard seeds and sauté on a medium flame for 30 seconds.
Add the curry leaves, green chillies and asafoetida and sauté on a medium flame for few seconds.
Add the onions and turmeric powder and sauté on a medium flame for 2 minutes.
Add the potatoes, chilli powder and salt, mix well and cook on a medium flame for 2 minutes, while mashing it with the back of a spoon.
Add the coriander, mix well and cook on a medium flame for 1minute, while stirring occasionally. Keep aside.
Divide the potato bhaji into 6 equal portions.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
Smear little oil over it and along the edges and cook on medium flame till the dosa turns light brown in colour.Spread 2 tsp of the prepared green chutney and spread it evenly over it. Cook it on a medium flame for 1 minute.
Place a portion of the prepared potato bhaji in the center and fold the dosa from 2 sides and press gently.
Serve immediately with sambhar.