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Mysore Masala Dosa- a classic dish amongst the breakfast
recipes of South India. This dish is absolutely addictive and I am pretty sure
that each and every Indian, be it from South or any other region of the country
crushes on this scrumptious South cuisine. For all the dosa lovers, this recipe
is a must try.

Ingredients

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For Dosa:

·        
1 cup raw rice

·        
1 cup par boiled rice

·        
Fistful Chana dal

·        
¾ cup Urad dal

·        
Fistful Tur dal

·        
¼ cup poha

·        
1 tsp sugar

·        
1tsp methi seeds

·        
Salt as per the taste

For Potato Masala:

·        
2 large potatoes (Boiled,
peeled and cut onto pieces)

·        
2 or 3 green chillies

·        
1 sliced large onion

·        
1 tsp lemon juice

·        
2 tsp coriander leaves

·        
¼ tsp turmeric powder

·        
1″ properly minced ginger

·        
1-1/2 tbsp oil

·        
Salt as per the taste

For Red Chutney

·        
¼ cup dalia

·        
4 to 5 red chilies

·        
¼ cup fresh grated coconut

·        
1-1/2 tsp tamarind

·        
1 tsp oil

·        
1 clove garlic (optional)

·        
1 tbsp chopped onion
(optional)

·        
¼ tsp sugar (optional)

·        
Salt as per the taste

For Potato Masala
Tempering

·        
1-1/2 tsp Urad dal

·        
1 tsp mustard seeds

·        
1 sprig curry leaves

Method for the
preparation of Mysore Masala Dosa

For the preparation of dosa
batter:

Ø 
Soak parboiled rice, rice,
methi seeds, urad dal, tur dal and chana dal in water in a big bowl for around
6 to 7 hours. Soak poha in water (one-third cup) for half an hour before the
batter will be grinded.

Ø 
Drain water from soaked
dal-rice mix and then grind the mixture with poha. Grind in batches and add a
little water each time so that the paste turns out to be smooth. Add sugar and
then mix well.

Ø 
Ferment the batter a
minimum of 8 hours or overnight for fluffing. At preparation time, add salt to
the batter and then mix well.

 

For the preparation of potato masala:

 

Ø 
Heat oil in a vessel. Once
it turns hot, add the mustard seeds and after they start spluttering add the
urad dal, allowing it to turn red in color. Add green chilies, ginger and curry
leaves while mixing for 5 to 10 seconds. Add sliced onions and turn the gas to
medium flame for 6 minutes.

Ø 
Add turmeric powder and
then mix well. Then add cubes of boiled potatoes and mix well. Crush the cubes
lightly with the help of a ladle. Then sprinkle water (around ¼ cup). Place the
lid of the vessel and let it cook on low flame for around 5 minutes. Remove the
lid and add salt, coriander leaves and lemon juice mixing them well altogether.
Turn off the flame and move the masala to a bowl.

For the preparation of red chutney

Ø 
Head a small sized pan and
then put red chilies on it. Roast on low flame for around 3 minutes. If you are
using garlic the roast garlic till it turns light red in color and then remove them
from the pan.

Ø 
Grind together roasted
garlic, roasted chilies, onion pieces, tamarind, dalia, coconut, salt and sugar
to get a fine paste. Remove the paste to a small bowl and add 1 tsp of oil
mixing well.

To prepare the dosa, pre heat on high flame a non stick pan
for around 20 seconds. Then reduce the flame and pour full 2 ladles of the dosa
batter. Use the ladle back in circular motion to spread the batter in thick
circles.

Note: Generally, masala dosa includes spongy thick interior
so it should be spread thick. You can also make thin circles if you prefer
thinner dosas.

Spread oil along the dosa edges and cook on medium flame
until the base turns brown. Exactly before you remove the dosa, spread the red
chutney all over. Then on the half side of dosa, place a full ladle of potato masala.
Fold it over the filling of potato and move the dosa to a serve plate.

Indulge in the true taste by adding the delicious coconut
chutney and rich sambhar.

 

 

 

 

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