Mysore Masala Dosa is a popular South Indian dish, originating in Karnataka region. A spicy chilli chutney is applied on a crispy crepe called dosa and then filled with a spicy potato filling. It is usually served with chutney and sambar. The dosa is made from a batter of rice and lentils, and the spicy red chutney is made from red chillies, garlic, and tamarind. The potato filling is made with boiled potatoes, onions, and spices. The dosa is usually served hot and is a popular breakfast dish in South India.
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Soak the parboiled rice and urad dal in separate bowls for at least 4 hours.
Grind the soaked rice and urad dal separately into a fine paste.
Mix the two pastes together and add the fenugreek seeds, chana dal, mustard seeds, cumin seeds, black pepper, asafoetida, turmeric powder, red chilli powder, coriander powder, garam masala, sugar and salt to taste.
Mix everything together and set aside for at least 4 hours.
Heat a non-stick pan and spread a ladleful of the batter on it.
Drizzle some oil around the edges and cook until the dosa is golden brown.
Flip the dosa and cook the other side until golden brown.
Serve hot with chutney or sambar.
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