Mysore Masala Dosa

Ingredients for dosa batter

Raw rice - 4 cups

Urad dhal - 1 cup

Toor dhal 1/4 cup

Salt as per taste

Wash and soak the dhals and rice overnight.

Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)

Potatoes 5-6(Boiled, peeled and mashed)
 Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
 Urad dhal - 1 tsp

Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion

Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Chutney

Coconut - 1 cup

Fried gram 1/2 cup

Onion - 1, chopped

Green chillies - 3,4( I have used dry red chilly for my chutney for a change)

Salt

To temper:

Oil - 1 tsp

Hing - ½ tsp

Curry leaves - few

In a kadai, in 1 tsp oil, fry in order, onion, red chillies.

Switch off the stove & add coconut to get lightly heated.

Grind with salt & temper

To proceed with our Mysore Masala Dosa

Heat a flat tava.

Smear with oil & water on the tava & spread a thin dosa.

Pour the oil-ghee mixture around it.

When the bottom starts turning golden, in just half of it, smear the red chutney lightly.

Wait for a minute for the chutney to get cooked

Then on the same half, keep 2 tbsp of potato masala.

Fold the other half over this & serve with chutney.

This dosa is not turned over.

Enjoy your hotel style mysore masala dosa

 

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