For aloo masala
1. Set a pan on medium heat, add 2 tbsp oil, 1 tsp mustard seeds, 1 tbsp chana dal / bengal gram and 1 tbsp urad dal / black gram skinned. sauté it for a minute.
2. Add 1 tbsp chopped ginger, 1 chopped green chilli and 8- 10 curry leaves. mix and sauté it for a minute.
3. Add 1/4 cup sliced onions and cook until the onions are translucent. further add 1 tsp turmeric powder and 1/2 tsp hing / asafoetida. mix and sauté it for a minute.
4. Add 4-5 boiled & mashed potatoes and mix with the masala. add 50 ml water and cook for 2-3 minutes. mash the potatoes little while cooking, but you can also choose to keep it a little chunky.
5. Finish it by adding 1 tbsp freshly chopped coriander leaves.
6. Your masala is ready. keep aside to be used for making mysore masala.
For mysore masala
7. Set a pan on medium heat, add 1 tbsp oil, 1-2 medium size chopped onions, 1-2 medium size chopped tomatoes, 1 medium size chopped capsicum, 1-2 medium size grated beetroot, red chilli paste of 2-3 red chillies, 1 tsp red chilli powder and salt to taste. mix well and cook for 1-2 minutes.
8. Add 100 ml water and the freshly prepared aloo masala. mix well and mash, continue to cook on medium heat for 10 minutes.
9. Add 1 tbsp freshly chopped coriander leaves and mix well.
10. Your mysore masala is ready, keep aside for later use.
For making the dosa
11. Set a dosa pan on medium heat. grease the dosa pan with some oil and sprinkle some water before making dosa every time to control the temperature of the pan.
12. Take a spoonful of dosa batter and spread evenly to make dosa. add 1 tbsp butter and spread evenly on the dosa.
13. Add sufficient amount of mysore masala and spread evenly. cook the dosa for 2-3 minutes until crisp.
14. Once cooked, the sides of the dosa will start to leave, roll it, fold it and your dosa is ready. serve it hot with coconut chutney.