Mysore Masala Dosa is a the traditional dosa is made from the dosa batter which is made from rice and lentils in the form of a thick liquid left to ferment overnight this one was served with seasoned potatoes and onions hidden inside. The texture was so perfect not greasy and the flavor was amazing. The distinguishing feature of the Mysore Masala Dosa is that a red chutney made of chilli is spread over the dosa while it is still on the plate. Then a small amount of a filling (made of potatoes, onions and seasoning) is placed over the dosa. Once the dosa turns golden brown, it is neatly folded and served with coconut chutney and sambar. This dosa is one of my son’s favorite...
Ingredients for Dosa batter.
Raw rice - 1 1/2 cup
Idli rce - 1 1/2 cup
Urad dal - 1 1/4 cup
Methi seeds - 2 tsp
Moong dal & Toor dal – 1/4 cup
Salt to taste
Soak the raw rice, idli rice, moong dal,toor dal and methi seeds together and the urad dal in a different bowl. Soak it for 7-8 hours. Grind the rice and the urad seperately and mix it together and Add salt to the batter and mix well .Then keep it aside overnight or for 10-12 hours till the batter is fermented well.. Now batter is ready to make dosas.
Potato stuffing :
Potatoes - 4 boiled
Onions - 1 large
Mustard seeds - 2 tsp
Ginger - 1" finely chopped
Green chillies - 2
Garlic - 1 small pod (optional)
Turmeric powder - 2tsp
Bengal gram-1 tsp
Salt to taste
Oil - 3 tsp
Few curry leaves
Cilantro to garnish.
Peel the potatoes and cook them with water and salt in the cooker for just one whistle.
Cool, and mash in to pieces and set aside.
In a pan take some oil and put in the mustard seedsadd mustard and allow to splutter.
Add bengal gram, curry leaves, green chillies, grated ginger and then the sliced red onions.
Add a pinch of turmeric and now allow to saute for some time.
Now add the mashed potatoes, salt and mix it in well.
After a few minutes, switch off the heat and garnish with chopped cilantro.
Ingredients for Red/garlic chutney
Garlic 3-4 cloves
Onion 1 small (cut into big chunks)
Red chilli Powder 1tsp
Tamarind 1/4 tea spoon
Salt to taste.
Make a fine paste out of this ingredients in a blender without adding water.
Coriander -Coconut Chutney
Coconut (grated) - ½
Coriander leaves 1/2 cup
Green chilles - 3 small
Fried gram dal- 3 tbsp
Ginger (chopped) - 1/2" piece
Tamarind - 1 marble sized ball
Salt to taste
Oil - 1 tbsp
Mustard seends - 1 tsp
Split black gram dal - 1 tbsp
Curry leaves - 8
1. Grind the coconut, Coriander leaves, green chillies, fried gram dal, ginger, tamarind and salt in a blender.
2. Heat oil in a small pan and temper with mustard seeds, split black gram dal and curry leaves. Pour over chutney, and lix well before serving. Add water if necessary.
Take the Dosa Tava , switch on medium heat and allow it to heat up well. Sprinkle a drop of water and when you hear the sizzle, you know for sure that the tava is heated enough.
Add a few drops of Gingely Oil and spread with a paper or tissue to make sure that the tava is well greased.
Take a ladle full of Dosa Batter and spread it with a Dosa Ladle on the tava. Lace the ends of the dosa with a few drops of oil.
When u see that the batter on the top is kind of dry. Put in 2 spoonful of the spicy red chutney and spread it well on the dosa as given in the picture above.leave it for a minute.
When the Dosa is cooked well close one end of the dosa Then Put a spoon ful of potato filling in the centre of the dosa and Fold the dosa into half and Once the dosa turns golden brown, now masala dosa is ready.serve it hot with coconut chutney and sambar.