Masala Dosa

Ingredients

• 20 whole seeds

• 1 cup water

• 2 cups water

• 1 cup water

• 0.5 cup water

• 0.5 teaspoon salt (rock)

• 2 tablespoons oil

• 0.5 teaspoon mustard seeds

• 1 whole inch ginger

• 18 whole curry

• 3 whole green

• 0.25 teaspoon turmeric

• 1 whole asafoetida

• 0.5 cup water

• 3 tablespoons coriander (chopped)

• 18 whole cashews

• 0.25 teaspoon sugar

Instructions

1. soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes - add the number of chilies as per your taste preferences and depending on the type of chilies - whether they are less hot or too pungent.
2. for a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. later drain all the water. break the chilies and add in a small grinder jar.
3. also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedlees tamarind and ¼ cup chopped onions. also add salt as required.
4. if you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding.
5. now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency.
6. remove the red dosa chutney in a bowl.
7. spread this red chutney after dosa becomes golden and crisp. then spread the potato masala. fold and serve mysore masala dosa.
8. this red chutney stays well in the refrigerator for 1 to 2 days. this red chutney recipe yields a small bowl of chutney which can be spread on 8 to 9 dosas.