MYSORE MASALA DOSA

 Masala Dosa

There are many varieties of masala dosas. Today I tried the Mysore Masala Dosa. This is one of the favorite breakfast for me and my husband. I usually make this when some relatives came to visit us.

Ingredients

For Dosa:

• Raw Rice - 1 cup
• Par boiled rice (Cooked) – 1/2 cup
• Urad dal - 3/4 cup
• Methi seeds - 1 tsp
• Salt to taste

For Potato Masala:

• Potatoes (Large, Boiled, Mashed)- 02 Nos
• Onion (large, sliced) – 01 No
• Green chilies (slit) - 2-3 Nos
• Ginger (finely minced) - 1"
• Garlic (finely minced) – 05 nos
• Turmeric powder - 1/4 tsp
• Salt to taste

For tempering of Potato Masala:

• Mustard seeds - 1 tsp
• Urad dal - 1 1/2 tsps
• Curry leaves - 1 sprig

For Red Chutney:

• Red chilies - 4-5
• Coconut (fresh and grated) - 1/4 cup
• Garlic - 1 large clove
• Salt to taste

Methods

To make the dosa batter

1.  Soak rice, urad dal and methi seeds in a large bowl with enough water for 4-5 hours.  
2. Drain the water from the soaked rice-dal mixture and grind along with cooked para boiled rice, adding little water while grinding. It should be a smooth paste, neither too thick nor runny. Add enough water to make a smooth batter. Add salt to taste and mix it well
3. Ferment the dosa batter overnight. It will rise on fermentation.

To make potato masala

1.   Heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute till it become soft.

2.   Add the turmeric powder and mix. Add the boiled potato and mix well.

To make red chutney

1. Grind the red chilies, garlic, grated coconut and salt to a fine paste. Remove to a bowl.

To make the dosas

1. Heat a non stick dosa pan and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles.  
2.  Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
   

Serve Mysore masala dosa warm with sambar and coconut chutney.