Recipe

Instructions:
Special Chutney:
1)   Soaking Red Chillies:
Take red chillies.
Soak them in warm water for 30 minutes.
After 30 minutes, remove the red chillies from the warm water.
2)   Preparation in the Mixture Jar:
Add the soaked red chillies to a mixture jar.
Add garlic and peanuts.
Half-crush them without adding any water.
Once half-crushed, add Kashmiri red chilli powder, salt, lemon juice, and water as needed.
To get a smooth, textured chutney, grind them well.
3)   Cooking:
Heat oil in a pan.
Add the chutney paste and mix it properly. Then add water.
Sauté the paste until the water boils and the oil separates and floats on top.
After turning off the gas, give it some time to cool.
A special chutney is now ready.
Bhaji:
Take potatoes, peel the skin off, cut them in half, and steam them.
Mash the steamed potatoes.
Take tomatoes, finely chop them, or strain them using a strainer.
1)   Cooking Bhaji:
Heat oil in a pan.
Add roughly chopped onions and mix them properly.
Sauté the onions for a few minutes over a slow to medium flame.
After adding the strained tomatoes and salt, thoroughly combine and allow it to simmer for some time.
Add Kashmiri red Chilli powder, turmeric powder, and pav bhaji masala.
Mix them properly and let them sauté on a slow flame.
Once the oil separates, add the green garlic and mix well.
Add hot water and mix.
Now, add the mashed potatoes, stir well, and use a masher to mash the potatoes.
Mix everything properly and let it cool on a slow flame.
Finally, add finely chopped coriander on top.
Preparing Dosa:
1)   Preparation of Pan:
Take a non-stick pan and add some oil.
Use a tissue to spread the oil evenly on the pan.
After heating the pan to a high temperature, softly mist it with water.
Use a cotton cloth on the pan.
Take the thin dosa batter.
Spread the batter on the pan.
Once slightly cooked, spread butter on it.
Rotate the pan to ensure even cooking.
Let it cook until it achieves a reddish colour.
Spread the prepared chutney on the dosa.
Fold the dosa.
Repeat the process for the rest of the batter.
Mysore Masala Dosa with Bhaji and Chutney is now ready to be served.
Tips:
Aim for well-cooked chutney and bhaji to bring out their flavours.
Adjust seasoning according to personal taste preferences.
Cautions:
Use caution while handling hot pans and boiling water to avoid accidents.