Step-by-Step Instructions

1. 1.Prepare Potato Palya

   Heat 2 tbsp oil in a pan. Add mustard seeds and let them splutter. Add chana dal and fry until light golden brown. Add curry leaves, green chillies, and chopped onions. Sauté until onions are translucent, about 3-4 minutes. Add a pinch of salt to help onions cook faster. Add 0.25 tsp turmeric powder and mix well. Add the smashed boiled potatoes and mix thoroughly. Garnish with chopped coriander leaves. Cook for 2 more minutes, then set aside.

2. 2.Prepare Coconut Chutney

   In a mixer grinder, first add chopped coconut, a small piece of tamarind, and 1 small garlic clove. Grind coarsely. Then add green chillies, curry leaves, a handful of coriander leaves, 2 tbsp fried gram dal, and salt to taste. Add water as needed and grind to a smooth paste. For tempering, heat 1 tsp oil, add 0.5 tsp mustard seeds and a few curry leaves. Once spluttered, pour over the chutney and mix.

3. 3.Prepare Red Chutney

   In a mixer grinder, add 10 Byadgi red chillies, a few sprigs of curry leaves, a few garlic cloves, 2 tbsp fried gram dal, 1 tsp cumin seeds, and salt to taste. Add water as needed and grind to a smooth, thick paste.

4. 4.Prepare Butter Masala Dosa

   Heat a dosa tawa until hot. Reduce flame to medium. Rub the tawa with half an onion dipped in oil. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa. Drizzle oil around the edges and on top. Cook until the dosa turns golden brown and crispy. Flip the dosa and cook for a few seconds. Spread a spoonful of red chutney evenly over the dosa. Place a generous portion of potato palya in the center. Add a small dollop of butter on top of the palya. Fold the dosa in half and remove from the tawa.

5. 5.Serve

   Serve the hot crispy butter masala dosa immediately with coconut chutney and red chutney.