Mysore Masala Dosa is perhaps one of the top dish ordered in any vegetarian restaurants more popular in South India and equally relished in the Northern states.
The name itself has one drooling as it is such a fascinating dish combining spicy red chutney and filled to bursting with a lovely concoction of gently cooked potatoes with onions and other condiments .The aroma of the chutney with the masala nestling inside leaves one totally satiated.One Mysore Masala Dosa is enough to fill and can be had even for breakfast or a late lunch. I wouldn't mind having one for dinner either. The best part of this dish is that you do not need any other side dish to accompany as the chutney and the masala inside are very satisfying.
For the dosa batter
- 11/2 cup rice (combination of raw rice and parboiled rice can also be used)
- 1/2 cup udad dal
- 1/4 cup chana dal
- 1 tbsp of methi/fenugreek seeds
- 1/4 cup of poha
- salt for batter
- Soak the dals, rice seperately .upto 5-6 hrs.
- soak the methi seeds and poha
- Grind to a batter , first the rice and add poha when rice is almost ground.
- Next grind the udad dal, chana dal and methi seeds together to a smooth batter.
- While grinding both the rice and dals , do not add too much water.The batter has to be fairly thick.
- Mix both the batter well . Cover and leave to ferment overnight preferably in a warm counter if living in cold regions.
- Next morning the batter would have fermented well.Add salt and mix well and add little water if need be. The batter should be of dropping consistency.
Ingredients for the masala:
- 4 medium sized potatoes cooked well,2 medium onions chopped finely.
- 1 tsp mustard seeds
- 1 tsp split udad seeds
- 2 green chillies,deseeded and slit
- 1 tsp of finely grated ginger
- sprigs of curry leaves.
- salt to taste
- 1 tsp turmeric powder,2 tbsp oil
Ingredients for the red chutney:
- 4 to 5 medium sized red Kashmiri chillies,dry or fresh ones, soaked in warm water to soften.
- 3 tbsp fried gram dal or roasted chana dal
- 1 piece of garlic which is optional or even 1 small sliced onion can be used.
- 3 tbsp coconut also optional.
- salt as per taste
- 2 tbsp limejuice.
- Fresh chopped coriander leaves for garnish.
Grind all the above in a mixie with little water and keep aside.
Tip to get a deep red colour without adding more red chillies as it will make a very fiery chutney, use one tomato while roasting the dals and chillies.
In a kadai/pan put oil and splutter the mustard seeds and split udad dal
with green chillies and ginger.
When the mustard pops and the dal turns golden add the chopped onions and stir briskly.
Saute the onions till they turn pink and translucent.
Meanwhile add the turmeric powder to the cooked ,mashed potatoes.
Add the mashed potatoes to the sauteed onions and add salt.Add chopped coriander leaves and stir well.
Keep the potato masala aside and prepare the red chutney by grinding the
Red chillies,garlic piece/onions, chana dal /,gram dal with 2 tbsp of lime juice,salt in the mixie and keep aside.Garnish with fresh coriander leaves.
The batter should be spread thicker than regular dosa..
Tip...wipe a very hot skillet with a half cut onion, sprinkle lightly salted water after griddle is hot, it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
When the dosa is getting browned and cooked all over, quickly spread the red chutney first, pile the potato filling on one half of the dosa., fold gently.Remove and serve with a blob of butter on top. This dosa is not flipped over as it gets cooked both sides.