Crispy Masala Dosa recipe with Potato filling, Red Chutney and White Chutney

Ingredients:
For dosa
Idli rice / Raw rice / Pachari – 2 cups
Urad dal – ½ cup
Chana dal / Kadala parippu - ½ cup
Poha / Aval / Beaten rice – ½ cup
Fenugreek seeds / Methi seeds / Uluva – ¾ tbsp
Rava / Semolina / Sooji – 2 tbsp
Oil / Ghee
Salt

For Red Chutney
Onion – 4 small / 2 big
Ginger – 1 big piece
Garlic – 5 big cloves / 7 small cloves
Chana dal / Kadala parippu – 2 tbsp
Dry red chilly – As per taste (Take a mix of Kashmiri red chilly and normal dry chilly)
Tamarind – a small gooseberry sized
Turmeric powder - ¼ tbsp
Oil
Salt

For White Chutney
Grated coconut – 5-6 handfuls
Green chilly
Ginger – 1 big piece
Cashew nut – 8 (Optional)
Curd / Yogurt
Shallots / Small onion
Curry leaves
Mustard seeds – 1 tbsp
Salt
Oil

For the potato filling
Potato – 1 kg (Boiled)
Onion – 5 small / 2.5 big
Green chilly
Ginger – 1 big piece
Mustard seeds - 1 tbsp
Cumin seeds – 1 tbsp
Urad dal – 1 tbsp
Chana dal / Kadala parippu – 2 tbsp
Lemon juice
Coriander leaves
Curry leaves (Optional)
Water – ½ cup
Salt
Oil

Steps:
Wash rice, urad dal, chana dal and fenugreek seeds well. Add poha also and soak for 2-3 hours.
Grind it to a smooth paste adding some water. Transfer the batter to a bowl and add more water, if required. Cover and keep the batter aside in a warm spot overnight or for 6-8 hours for fermentation.
Add rava and mix well. Set aside the batter.

To make red chutney, heat oil in a pan and add chana dal.
Once the chana dal starts to turn golden, reduce the flame and add dry red chillies.
Add thinly sliced onion, garlic and ginger.
When the onion starts to turn translucent, add turmeric powder.
Add tamarind and turn off the heat.
Once cool, blend this to a smooth thick paste. Add a spoon or two of water, if required.
Add salt and mix well. Set aside the red chutney.

To make white chutney, grind grated coconut, ginger, green chilly, cashew nut, curd and salt adding water.
Heat a small pan and splutter mustard.
Add shallots and curry leaves.
Once the shallots are done, switch off and add the tempering to the chutney.

To make the potato filling, heat oil in a pan and splutter mustard.
Add chana dal and urad dal.
Once they turn golden, add cumin seeds, thinly sliced onion, ginger and green chilly.
Once the raw smell is gone, add boiled and mashed potato.
Reduce the heat and add coriander leaves, salt and half cup water.
Increase the flame. Add lime juice.
Once the mixture is dry and everything is combined well, switch off and set aside.

Adjust the consistency of dosa batter adding more water, if required.
Heat the dosa pan. Pour a ladle of batter and spread the batter outward as a thin layer in a circular motion.
Drizzle some oil/ghee over the top.
Once it starts to turn crispy, reduce the flame and spread a spoon of the potato filling in the center.
Gently lift the edges and fold the dosa.
Transfer to a plate and enjoy the hot masala dosa with white chutney and red chutney.

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