Mysore Masala Dosa

If idli is the 'queen' of South Indian tiffins, 'dosa' is truly the 'king', with umpteen variations. Rava dosa, onion rava dosa, plain dosa, paper roast, plain roast, set dosa, masala dosa, vegetable dosa, pesarattu... the list is endless. The dosa batter itself has multivarious proportions each out performing the other in quality and taste, crispness and ability to take the dosa from the tava in one piece without mutilating the culinary art work . I do not know if this 'dosa' originates from Mysore, but I was introduced to this masterpiece by my sister-in-law whom I visited three years ago. It tasted marvelous and I got the recipe from her. Recently when I was out of ideas for making a tiffin for my family, I remembered this 'dosa' and I at once grabbed the opportunity. It came out very well and everyone loved its crisp appearance and wonderful taste.

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The batter formula:

1. Idli rice                      2-3/4 cups
2. Raw rice                    1/4 cup
3. Urad dal                    1/2 cup
4. Fenugreek seeds        2 tsp
5. Salt                            3 tsp

Wash the  above (items 1-3) three to four times in water.Soak the rice and urad dal in water in separate bowls for one to one and half hours. Grind the rice separately and urad dal separately in a food-processor or ultra grinder for 15 minutes till it reaches to a smooth paste. Add 3 tsp salt and keep the batter in a warm place to allow it to ferment. After fermenting, the batter will raise to almost double the original level.
The masala part:
Vegetables: cauli flower, cabbage, beans, carrot, onion, green chillies chopped to fine bits. Each vegetable 1 cup, onion 2 cups and chilli to needed taste. Cut coriander leaves  about one cup and keep aside.
Masala Powder: chilli powder, dhania powder, amchur(dry mango powder), garam masala powder, garlic powder, turmeric powder all 1/2 tsp each, add salt 1 tsp and mix together well.
Making of the dosa:
In a non-stick pan, apply a little oil, and spread one ladle of dosa batter uniformly (use a medium sized ladle). Apply 2 tbsp oil all around the dosa and cover with a lid for a few seconds. Spread the finely cut vegetables  on the dosa and top the mixed masala powder( about 1/4 tsp) and blend the vegetables and coriander leaves and cover with the lid again. After one minute, when the dosa  cooks to a brown colour fold it in half. Serve it with coconut chutney.
For Coconut chutney: 1 cup fried gram, 1/4 cup coconut, 4 green chillies, 1/2 tsp salt, tamarind paste- 1/4 tsp. Grind them all together and garnish it with with mustards seeds and coriander leaves.