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<h1>Masala Dosa</h1>
<h2>Ingredients</h2>
<ul>
<li>20 whole seeds </li>
</ul>
<ul>
<li>1 cup water </li>
</ul>
<ul>
<li>2 cups water </li>
</ul>
<ul>
<li>1 cup water </li>
</ul>
<ul>
<li>0.5 cup water </li>
</ul>
<ul>
<li>0.5 teaspoon salt (rock) </li>
</ul>
<ul>
<li>2 tablespoons oil </li>
</ul>
<ul>
<li>0.5 teaspoon mustard seeds </li>
</ul>
<ul>
<li>1 whole inch ginger </li>
</ul>
<ul>
<li>18 whole curry </li>
</ul>
<ul>
<li>3 whole green </li>
</ul>
<ul>
<li>0.25 teaspoon turmeric </li>
</ul>
<ul>
<li>1 whole asafoetida </li>
</ul>
<ul>
<li>0.5 cup water </li>
</ul>
<ul>
<li>3 tablespoons coriander (chopped) </li>
</ul>
<ul>
<li>18 whole cashews </li>
</ul>
<ul>
<li>0.25 teaspoon sugar </li>
</ul>
<h2>Instructions</h2>
<ol><li> 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.</li><li> 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.</li><li> 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.</li><li> 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.</li><li> 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.</li><li> remove the red dosa chutney in a bowl.</li><li> spread this red chutney after dosa becomes golden and crisp. then spread the potato masala. fold and serve mysore masala dosa.</li><li> 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.</li></ol>
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