– Amma’s Special Idli Dosa Batter

– Salt to taste (if required)

– Oil or ghee for cooking

– For the Mysore Red Chutney:

– 4 dry red chilies, soaked

– 3 tbsp grated coconut

– 2 garlic cloves

– 1 small piece tamarind

– Salt to taste

– Water, as needed

– For the Potato Masala:

– Prepared as in the Masala Dosa recipe (potatoes, onion, mustard seeds, turmeric, curry leaves)

1. Grind red chilies, coconut, garlic, tamarind, and salt with a little water into a smooth, spicy chutney.

2. Heat a tawa, grease lightly, and pour a ladleful of batter, spreading into a thin circle.

3. Spread a thin layer of the red chutney evenly over the dosa while it cooks.

4. Drizzle oil around the edges and let it turn crisp and golden.

5. Place a portion of potato masala in the center.

6. Fold the dosa over and serve immediately, hot and crisp.

– The red chutney is what defines this dosa — don’t skip it, and keep the layer thin so the crisp isn’t compromised.

– Adjust chili count in the chutney for your preferred spice level.