OPEN BUTTER MASALA DOSA

INGREDIENTS:-

1. Idly batter                3 cups
2. Wheat flour             1/2 cup
3. Maida                      1/2 cup
4. Rawa                       1/2 cup
5. Rice flour                1/2 cup
6. Sugar                       3 tsp
7. Tur dhal                   1 tbsp
8. Salt                          1 1/2 tsp
9. Water                       1/4 cup
10. Butter                      1 cup

FOR FILLING:-

1. Boiled potatoes         6
2. Onion                       1 big
3. Green chilies            5
4. Ginger-garlic paste   1 tsp
5. Coriander leaves       handful
6. Mint leaves               little
7. Curry leaves             few
8. Coconut                    2 tbsp grated

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal    1 tsp
4. Hing                        1/4 tsp
5. Oil                           2 tbsp

FOR GRINDING MASALA:-

1. Onion                          1 big
2. Ginger                         1/2"
3. Garlic                          4 flakes
4. Cinnamon                   1"
5. Cloves                        4
6. Cardamom                 3
7. Bengal gram flour      1/2 cup
8. Salt                             1 tsp
9. Chilly powder            2 tsp
10. Red color                   1/4 tsp

METHOD:-

• Soak tur dal for 1/2 an hour, and grind to a smooth paste.
• Mix wheat flour, maida flour, rawa, tur dal paste, sugar, and salt, to idly batter.
• First mix flours separately with little water and then add to the batter.
• Keep it in the fridge for more best results, you get smooth and crispy dosa. 
• For morning breakfast, mix and keep it overnight.
• Mix rice flour 1/2 an hour before frying dosa.
• Grind the masala paste to a smooth paste. Mash potatoes.
• Cut onion, green chilies, mint, coriander, curry leaves together.
• Heat oil in a Kadai, splutter mustard, fry dal, hing, add the cut items and fry for 2 minutes on a low flame.
• Add ginger-garlic paste, turmeric, salt, mashed potatoes to it and fry for a minute.
• Mix well and keep it aside. Heat tawa, Mix the dough for 2 times.
• Pour a ladleful on tawa and spread thinly, fry on low heat to make it crisp.
• Apply the red masala paste on dosa and turn over for few seconds.
• Turn and add little butter, add a spoonful of potato mix in the middle.
• On the top of the potato mix put a spoonful of butter on it.
• This is open dosa in Bangalore, grated carrot, cabbage can be added.
• Serve with chutney, sambar.