Open Masala Dosa

Myself and my hubby are big fans of rice dosas. I keep trying variety of dosas at home and this is one of them. We had this once from Mangalore and totally fell in love with it. Since then, I want to make this. These are so flavorful and crispy that you cant stop eating at all.

I have topped the dosas with potato masala, for which I have a recipe in my blog, idli podi / gun powder, onions, dessicated coconut etc. You can add / omit anything from that. You can even add grated carrot, grated fresh coconut instead of dessicated coconut etc, as per your taste.

Lets see how to prepare this awesome dosa.

Ingredients

For Onion tomato chutney

• Oil - 2 tsp
• Urad dal - 1tsp
• Garlic - 5 cloves
• Onion - 1 big, roughly chopped
• Tomato - 1 small, roughly chopped
• Red Chillies - 3 - 4 (According to your spice level)
• Tamarind - 1 small pinch
• Jaggery - 1/2 tsp (Optional)

For Topping the dosas

• Potato Masala - 1 tblspn
• Gun powder / Idli podi - 1 tsp
• Finely chopped raw onions - 1 tblspn
• Coriander leaves - 1 tblspn, finely chopped
• Dessicated coconut - 2 tsp
• Garam masala powder - 1/2 tsp
• Coriander powder - 1/2 tsp

For Dosas

Dosa Batter - 1 ladle full
Oil/ butter - 1 tsp, to drizzle on dosas

Method

For Onion Tomato Chutney

• Heat oil in a pan and fry urad dal until golden brown. Add the red chillies and fry for 5 - 10 seconds.
• Add onions and garlic and saute until they are just translucent and then add the tomatoes. Cook till tomatoes are perfectly cooked. Add salt
• Turn off the heat and add tamarind and jaggery. Cool the mixture completely and blend it to a smooth paste. Your chutney is now ready

How to proceed?

• Heat your dosa pan. Make sure it is well greased. Take a ladle full of dosa batter and spread it on your dosa pan. Spread as thin as possible for crispy dosas. Reduce the heat to medium - low
• Drizzle some oil and let it cook until the top part is cooked. Do not cover and cook.
• Spread the onion tomato chutney all over the dosa. Use more / less as per your taste.
• Place a tblspn of thick potato masala in the centre of the dosa.
• Sprinkle some gun powder / Idli podi around the dosa.
• Sprinkle onions, coriander leaves and dessicated coconut.
• Finally, sprinkle some garam masala powder and coriander powder.
• Let the get dosa nicely crisped up. 
• Carefully, remove the dosa out of the pan and serve with coconut chutney / Onion tomato chutney