Main Ingredients:

Mysore Dosa has a filling made of potato, tomatoes and onions and is served topped with small mounts of butter and coconut chutney. 

Boiled rice -1cup
Raw rice -1cup
Black gram (urad dhal) - 1/4cup
Thoor dhal - 3tbs
Semolina (rava) -3tbs
Menthium -1tsp
Salt - to taste
For masala
Potatoes - 3nos
Finely sliced Onion - 1cup
Garlic - 4flakes
Ginger - a small piece
Coriander leaves - few
Green chillies - 7nos
Garam masala powder - 2tsp
Salt - to taste
Oil - as required
Cummin seeds
Sliced tomatoes -1cup
Curry leaves - few

Cooking Preparation of the Recipe:

 
Soak all the ingredients except semolina for 4 hours and grind well with some water until it some a fine paste. To the batter add semolina and salt to taste and mix well. Keep it for fermentation. 
Preparing Masala : 
Boil potatoes, peel the skin and slice into small pieces. Grind garlic, ginger, coriander leaves, green chillies and little onion to make a paste. 
Heat some oil in a pan and fry cumin seeds. Saute the remaining onions. When it is done, add the prepared paste and fry. Add tomato pieces, potatoes, salt to taste and curry leaves. Finally add the garam masla and mix well.
Preparing Dosa :
Heat a pan and spread the batter into thin round. Pour oil to these in a round manner. After one side is done, there is no need to turn to the other side. The masalas can be put on this side. Fold the dosa and serve with chutney.

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