• Wash and pressure cook the potatoes for 3 to 4 whistles
  
• Cut the onions into thin strips and keep it aside.
• Peel off the skin and smash the potatoes and keep it aside.
  
• Place a kadai in the stove and add oil . When oil is heat add mustard seeds,channa dal and curry leaves.
  
• When dal turns golden colour add onion and saute it.
  
• When onion turns transulent add turmeric powder, red chilli powder and salt, hing and mix it.
• Add the mashed potatoes to the mixture and mix it well. Add some water and mix it
• The mixture should not be very thick. If it is thick it will be difficult to to spread it in dosa.
  
• The consistency should not be watery or very thick. It should be in medium consistency.

Red Chuteny

• Keep a kadai add oil . When oil is heat add channa dal red chilly, I added urad dhal for a nice flavour if you don't want you can skip it.
  
• When the dal turns golden brown add onion and garlic. I did not add garlic.
• When the onion becomes translucent add salt and switch off the flame.
• When the mixture becomes cool transfer it to the mixie jar and grind it to a smooth mixture and transfer it to a bowl

For making masala dosa

• Take a laddle of batter and pour it in circles. Dosas should not be very thick or very thin.
• When dosas are half cooked take a spoon of red chuteny and spread it over the dosa.
• Add a spoon of butter to the dosa and add the masal and spread it over the dosa. If u dont want to add butter u can skip it.
• Add oil to the dosa and let it cooked it medium flame for 1-2 minutes. Dont flip the dosa.
• Mysore masala dosa is ready to serve. It goes well with coconut chutney or tomato thooku.