Masala dosa, a speciality dosa in itself, is a crisp thin dosa filled with a thick potato bhaji/masala. Mysore Masala dosa is the same but it also has a spicy red garlic chutney applied inside that makes it a bit more special. This crisp dosa filled with a yummy potato stuffing and a hint of spicy garlicky chutney that has been spread inside, tastes yummy in itself but if accompanied with sambar, the experience can be out of this world.
Ingredients (for Dosa batter): (Vidhyarti Bhavan Style)
- Raw rice – 1 glass (approx 250 gms).
- Black gram dal – 2 Tbsp.
- Tuvar dal – 2 Tbsp.
- Moong dal – 2 Tbsp.
- Boiled rice – 2 Tbsp.
- Fenugreek seeds – 1 Tsp.
- Beaten rice – 1/2 cup.
- Salt to taste.
Ingredients (for Dosa batter): (Crispy)
- Raw Rice (Sona Masoori) – 1 cup
- Urad – 1/2 cup
- Chana Dal – 1 Tbsp
- Fenugreek Seeds – 1/4 tsp
Ingredients (for potato stuffing) :
- Boiled potatoes – 4-5 large.
- Onions – 5-6 medium.
- Green chillies – 5-6.
- Mustard seeds – 1/2 Tsp.
- Urad dal – 1/2 Tsp.
- Chana dal – 1/2 Tsp.
- Turmeric powder – 1/2 Tsp.
- Curry leaves – A sprig.
- Coriander leaves.
- Oil – 1 Tbsp.
- Salt to taste.
Ingredients (For red chutney):
- Red chillies ( use Bydgi or kashmiri ) – 10.
- Garlic pods – 8-10.
- Grated coconut – 2 Tbsp.
- Roasted chana dal – 2 Tbsp.
- Tamarind – a little.
- Salt to taste.
Method: (For dosa batter)
- Put all ingredients except poha in a wide bowl. Rinse 2-3 times until water turns clear.
- Soak in a wide bowl with enough water because dals will swell upon soaking. Soak for about 4-6 hours.
- To another bowl add poha. Rinse and soak poha for 1/2 an hour before grinding.
- Do not discard the water used for soaking as it aids in fermentation.
- In a mixer / blender add the rice and dal with little water grind it little coarsely. Now add poha and a little water.
- Grind it till a smooth paste consistency. Wipe the side of the mixer with the spatula. Clean the jar with little water and add to the batter.
- Pour the batter into a large vessel,add salt and mix it with your hands. During fermentation the batter will increase almost twice in volume. Keep covered and undisturbed in a warm place for fermentation. It takes about 8-10 hours or keep it overnight.
- Next morning before making dosa, add salt and mix the batter gently, if required add very little water. For dosa the batter should not be very thick, just in medium free flowing consistency. Now the dosa batter is ready.
Method: (For potato stuffing)
- Peel the potatoes and cut them into chunks.
- Cut onions into chunks.
- Chop green chillies or slit it.
- In a heavy bottom pan heat oil splutter mustard seeds, add cumin seeds, urad dal, chana dal, green chillies and curry leaves. Saute on low flame for 30 seconds.
- Add chopped onions and fry till they turn translucent . Now add turmeric powder and salt, mix well then add potato chunks. Fry for a few more seconds. Mix it well, switch off the heat and add chopped coriander.
- Set aside and allow it to cool. The stuffing is ready.
Method : (For red chutney)
- Grind all ingredients with little water to make a smooth paste. This chutney should be thick and dry.
How to proceed to make Mysore Masala Dosa:
Ingredients:
- Dosa batter.
- Potato stuffing.
- Red chutney.
- Ghee or oil for frying.
- Butter for serving.
- Chutney or sambar for serving.
Method:
- Heat a tawa, sprinkle little water if the water evaporates immediately then the tawa is ready to make dosas. Wipe the tawa with a wet cloth or kitchen tissue paper, pour a ladle of batter in the center and spread it to the edges as to preferred thickness .
- Drizzle ghee or oil generously all over the dosa. Cook for 2 minutes on a medium flame till it turns crispy and golden brown.
- Take 1 Tsp of red chutney and smear it on the dosa evenly, let it roast well on medium flame.
- Use a spatula to loosen the dosa from the pan. Add 1 Tbsp of the prepared potato stuffing in the center and fold the dosa. You can also fold it in triangle shape.
- Enjoy the hot dosa with coconut chutney, sambar and a small blob of butter.
Mallya's Kitchen 