Mysore masala dosa

Once the Dosa batter is ready you can make varieties. Today I made Mysore sada and mysore masala dosa .
It doesn't require separate chutney as it is already spread inside. Tastes great with ghee/sajook toop.

Potato veggie or dosa  bhajee preparation is here.

Chutney
freshly grated coconut
kashmiri red chily (soaked in warm water for 10-15 min.)
red chili powder
garlic cloves
roasted chana
tamarind or lemon juice
salt to taste

Grind all to a fine paste in a grinder with very little water.

Method

• Spread a ladle of dosa batter on a hot non-stick griddle or beedacha tawa(बिडाचा तवा ) on medium flame.
• Put some ghee   from the edges of the dosa. Cover with lid for half a minute.
• Spread chutney in thin layer to cover the dosa.
• Spread bhajee over it.
• Fold  the dosa from sides.
• Serve with little ghee over it.