First boil pressure cook the aloo for 4 whistles. Peel mash and keep it aside. In a deep kadai add oil let it hear then add mustard seed let it splutter, now add green chilli ginger curry pata turmeric powder and mix well.Now add the onions with salt and cook well then comes in mashed aloo with salt mix well. Then add the besan paste with little water and let it simmer for a while. Once it comes together and becomes thick switch off add lemon juice and coriander and serve with dosas.
For coconut chutney. In a small mixer grinder first add split roasted Chanadhal and make it a powder.Then add grated coconut ginger coriander salt and little water and make chutney.
For tadka take a small pan and add oil to it let it heat, then add mustard seeds and half urad dhal switch of the flame add hing and curry pata. It will get crisp in the heat itself. Add this to the chutney you have made and serve as side dish for masala dosa.
