During my younger days, we generally ate it at Kamat, gandhi bazaar, vidyarthi bhavan, new krishna bhavan, malleswaram or at the sajjan rao circle bandi hotel. Infact, the sajjan rao circle bandi's kemp chutney would be so awesome that many a times, I and my uncle would sprint to get the chutney when the dinner plates were laid. There are so many memories related to this dish and I have tasted it at many places but the tastes of only a few places linger like that of the above mentioned hotels and later at Janta hotel, Vijayanagar, MTR, Jayanagar 4th block Ganesh darshan etc. Even today, my family especially my sis, my kids, my niece and myself order Masala dosa anytime we enter a hotel, we don't wait for the bearer/waiter to rattle out the choices.
Now for the recipe:
Alu masala curry
The ingredients ready for making masala dosa: batter, alu curry, kemp chutney and a mix of ghee and gingelly oil
* A tip to have a brown base- a table spoon of maida to the batter gives a brown dosa like in hotels. but i have avoided.