Mysore masala dosa
MYSORE MASALA DOSA
INGREDIENTS FOR DOSA BATTER
- Idli rice – 3 cup [ if grinding in mixie use 3 cup , in grinder you can use 4 cup rice ]
- Whole Urad Dal – 1 cup
- Salt to taste
- Water as needed to grind
- Poha – a fistful
METHOD
First wash and soak rice for 5 to 6 hours. [ add poha to it just 10 minutes before grinding ]
Wash and soak urad dal for 4 hours.
Drain both . Take urad dal and grind in a mixer , add little water at a time and make it into a super smooth batter.
Transfer this to a large container. Now take soaked rice in the same jar ,first grind without water . Add little water and grind it into a smooth batter . The rice will not be super fine but will have small grits.
Pour this over urad dal batter, add in salt .
Mix well with clean hands .
Cover this and let it ferment overnight or 10 or 12 hours. [depending on the temperature ]
The next day, the batter should be risen well. Mix this batter well and use for making any dosas like uttappa /ghee roast /masala dosa / paper dosa etc etc .
INGREDIENTS FOR SPICY RED CHUTNEY FOR THE DOSA
- Chana dal – 1/4 cup
- Dry red chillies – 8 or 9 or as per taste
- Tamarind – a small piece
- Garlic – 8
- Small onion / shallots – 4 OR half of a small onion
- Salt to taste
- Oil – 1/2 tsp
PREPARATION
- Heat oil in a pan and roast channa dal + red chillies on low flame till golden .[ don’t burn it ]
- Add shallots + garlic + tamarind and fry for few seconds. Off the flame .
METHOD
Once it cools down , transfer it to a mixer jar .
Add salt and grind it .
Add required amount of water and grind it to a thick fine paste .
The chutney has to be little loose ,so that it becomes easy to spread over the dosa .
INGREDIENTS FOR POTATO FILLING
- Boiled and well mashed potato – 3 cup
- Cooked green peas – 1/4 cup [optional]
- Thinly sliced onion – 2 big
- Ginger finely chopped or crushed or grated – ½ tsp [optional ]
- Green chilli chopped – 3 or as per taste
- Turmeric pwdr – ½ tsp
- Curry leaves – few
- Salt as per taste
- Oil – 1 ½ tbsp.
- Mustard seeds – 1 tsp
- Urad dal + chana dal – 1 tsp [optional]
- Asafoetida – 2 pinch
METHOD
Heat oil in a pan, add mustard seeds and let it splutter.
Add asafoetida + urad dal +channa dal and fry for few second till golden brown.
Add the onions + green chilli + ginger +curry leaves.
Saute till onions turn translucent . The colour should not change.
Add the green peas + turmeric pwdr .
Adjust salt and Mix well .
Add 3/4 or 1 cup water .
Add the mashed potato and mix well .
Cook for 2 minutes till the potato is coated completely with the masala and it thickens .
Finally garnish with coriander leaves .
HOW TO MAKE MYSORE DOSA
Spread a thin layer of dosa batter on hot tava .
Once the dosa is half cooked ,spread a layer of the spicy chutney all over .
Drizzle ghee or top it with butter .
Now top it with a ladle of masala dosa potato stuffing .
Cook till crisp and fold it .
Serve hot with any any South Indian accompaniments .
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