Mysore Masala Dosa

Mysore Masala Dosa, as it implies itself, it is an authentic dish from Mysore cuisine. Yes it is different in taste than the regular Masala Dosa. The dosa batter is prepared by mixture of 2 types of rice, flattened rice and Bengal gram not used the Urud Dal/ Black gram. This batter gives the different taste and awesome rich color to the dosa. The Special touch  is smearing red chutney over dosa and covering with potato curry topping with butter makes it irresistible taste. Learn how to make this authentic dish by following the given step by step recipe.

Batter Ingredient  & Method

                                                                                                                                             

Boiled Rice – 1.5 cups

Raw Rice – ½ cup

Flattened Rice/Aval/Poha – 1 cup

Chana Dal/ Kadalai Paruppu/Bengal Gram Split – 2 tbsp

Methi/ Fenugreek Seeds – ½ tsp

Salt to Taste

Method:

Step 01) Soak both rice, kadalai paruppu and methi together for 5 to 6 hours

Step 02) while grinding, add salt and washed aval/poha and grind it nicely

Step 03)  Keep it overnight for fermentation.

Red Chili Chutney Ingredients:

Whole Red Chilies – 6 to 7 nos.

Garlic Flakes – 3 to 4 Nos.

Onion chopped – 1 tbsp (optional)

Roasted Gram/ Pottu Kadalai – 1 tbsp

Salt to Taste

Method:

Step 01) Soak the red chilies in warm water for 10 minutes

Step 02) Add all above ingredients into a mixer jar blend it for a minute and then add the soaked chilies and blend till smooth paste

Potato Masala Ingredients:

Potato – 2 to 3 nos (big)

Onion – 1 big size

Ginger grated – ½ tsp (optional)

Green Chilies – 2 to 3 nos.

Curry Leaves - Few

Turmeric Powder – ½ tsp

Salt to Taste

~ For Seasoning:

Mustard Seeds – 1 tsp

Bengal Gram Split – 1 tsp

Method:

Step 01) Boil the potatoes in microwave or in pressure cooker. Let them cool and then peel the outer skin and smash it moderately, not so smooth paste nor so big bite size chunks

Step 02) Add turmeric and salt to the potato and mix it nicely

Step 03) Heat a pan with 1 tbsp of oil, add mustard seeds and Bengal gram split allow them to splutter

Step 04) Add onion (chop them into lengthwise instead of dice for this sabji) and fry them for a minute

Step 05) Add ginger (optional), chopped green chilies and curry leaves and fry them till onion turns into pink (don’t fry the onion to much)

Step 06) Add potato and mix it nicely for 2 more minutes and turns off the gas

How to Make Dosa:

 Step 01) Heat a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee(clarified butter)/butter to one sides of the Dosa.

Step 02)  Turn into other side, slight cook and take one tbsp of red chili chutney and spread over the dosa

 

Step 03) Place the potato masala sabji in center of the dosa and cover it as per pic.

 

Serving: Serve with coconut chutney or onion tomato chutney and for extra spiciness you can serve red chili chutney too. Enjoy the authentic style of Mysore Masala Dosa.

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Masala Dosa

I think  mostly every Indians like Masala Dosa. And it is very popular breakfast dish in South India. Usually in north India they just fill potato sabji as filling where as in south India red chili chutney which is smeared on the dosa before putting in the potato filling.This recipe is combination of both format to give ultimate perfect blend taste in one go.


Ingredients for Batter

• Idli Boiled Rice - 4 cups
• Whole  Urud Dal / White Lentils - 1 cup (grown in Indian subcontinent- Available in Indian Store)
• Methi/ Fenugreek Seeds  - 1 tsp (Optional)
• Salt - 3 tsp
• (I.e. 4:1 ration)

Method for Dosa Batter

1.Thoroughly wash the rice and urud dal and soak rice and urad dal separately in water for at least  7 hours. 

2. Grind them separately, and mix them together with salt. (use your hand to mix well)

3. Keep it overnight for fermentation.

  

 

Ingredients for Masala:

• 3 to 4 Potatoes (boiled)
• Onion 2 nos
• Tomato 2 nos

For Gravy 

• Pottu Kadalai/Roasted Gram - 2 tbsp
• ¼ cup Grated Coconut
• 2 tbsp Coriander Seeds
• 2 pieces of garlic flake
• ½” Ginger
• 6 to 7 whole dry red chili 
• 1 tsp Turmeric Powder
• Salt to Taste

Time Required: 40 mins  (excluding batter preparation)

Method of Masala:

1. Boiled the potatoes and mash them well and keep it aside. Cut the onion and tomatoes into small pieces & keep it aside. 

 

2. Grid the gravy ingredients items in a blender in a much smoother format.

3. Heat a thick pan with 2 tsp of oil and  add the onion and tomatoes, salt and turmeric powder & fry them well, once done add the mashed potatoes and the gravy mixture and mix well & cook for 5 mins. Your masala is ready now.

4. On a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Dosa.

5.  Turn in to other side, slight cook and take one tbsp of masala and spread over the half part of dosa cover another half over it.

6. When it turns to golden brown, its ready to be taken off from the frying pan and ready to serve. The thinner and crispier the dosa, the better it tastes!

Enjoy the chittinad style of Masala Dosa with Coconut Chutney and Onion Tomato Chutney.

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