Recipes - Mysore Masala Dosa

 

 

INGREDIENTS

 

Mysore Masala Dosa Batter

2cup dosa rice / sona masuri rice/ broken basmati

1 cup urad dal

1 tbsp toor dal

1 tbsp chana dal

1 tsp methi / fenugreek seeds

water for soaking

¼ tsp active dried yeast ( if living in cold countries)

1 tbsp sugar

 

For Aloo Baji

2 tsp oil

1 tsp mustard (rai)

pinch of asafoetida (hing)

few curry leaves

2 onion, finely chopped

3 green chilli, finely chopped

5 cloves of garlic

½ tsp turmeric / haldi

½ tsp salt or to taste

3 potato, boiled & mashed

1 handful of freshly chopped coriander leaves

 

For Red Chutney

2 tsp oil

2 tbsp chana dal

1 inch ginger, chopped

3 clove garlic, chopped

½ onion, finely chopped

3 dried kashmiri red chilli

¼ tsp turmeric / haldi

½ tsp salt

¼ cup water, to blend

 

Other Ingredients

 

Oil for roasting dosa

 

METHOD

 

Dosa batter

Wash and soak the rice and dals together for at least 4 hrs

Now grind all the dosa ingredients with the soaked dal and rice into smooth paste.

Empty into a little larger bowl and leave it overnight to rise.

 

Potato/Aloo Baji

Add oil into a pan, when it’s hot add mustard let them splutter, add curry leaves and hing

Now add chopped garlic and fry for 30 seconds , add the chopped green chilli and chopped onions, add turmeric and fry till the onions are translucent,

Add the mashed boiled potatoes, salt and freshly chopped coriander leaves. Mix well and cook for 2 mins.

 

Red Chutney

Add oil into a pan, when it heats up add chana dal, fry till golden.

Now add ginger, garlic and onion and fry for 2 minutes

Add dry red chillies, turmeric and salt to taste, continue to fry for another minute.

Once it has cooled, add it to a blender with little water and grind to a smooth paste

 

Spread the dosa batter on a hot frying pan, drizzle oil or ghee or butter, leave for 30 seconds, spread the red chutney on the dosa and leave it to cook. When the dosa is cooked remove and serve hot with potato baji, coconut chutney and sambar.