Tuesday, November 15, 2011

Mysore Masala Dosa

Mysore Masala Dosa is a very popular dosa in the south Indian restaurants. Masala dosa was frequently made by my amma and never knew about the Mysore masala dosa (I rarely go to eat in a restaurant). I first tasted this dosa at my aunt's house and just loved them. From then onwards, I always made this at home. Its been a year and I have made this couple of times and each time, I have revised the recipe by looking into many blogs (for the red chutney). Now the recipe looks perfect. I am sure this dosa will be a hit! Try making it soon. 

The procedure for making masala dosa is also same, just that red chutney is not applied on the dosa. 




For Dosa Batter:

Ingredients:
  • Rice- 1 cup
  • Urad dal/ Split black gram- 1/4 cup
  • Cooked rice- 1-2 fistful
  • Chana dal/ Split chick peas- 2 Tbsp
  • Fenugreek seeds/ Methi seeds- 2 tsp
  • Salt- To taste
Procedure:

Soak rice, urad dal, chana dal and methi seeds for 1-2 hours. Grind them together with cooked rice and little water to get a smooth batter. Consistency of the batter should be thick. Let this batter ferment for 8-10 hours. Add salt and adjust the consistency of the batter, if required by adding water (it should be medium thick). Dosa Batter is ready.

For Batate baaji (Potato Masala):

Ingredients:
  • Potato, medium sized- 4
  • Onion, big sized- 1
  • Ginger- 1/2 inch
  • Oil- 2-3 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few
  • Green Chilli- 2-3
  • Turmeric powder- 1/4 tsp
  • Coriander leaves/Cilantro- 4-5 sprigs
  • Lemon juice- 1 tsp
  • Salt- To taste
Procedure:

Cook potatoes using a pressure cooker or a microwave oven. Peel the potatoes and chop it into desired size or mash it. Put it in a bowl.
Heat oil and add mustard seeds. Once it starts spluttering add curry leaves and chopped onions. Fry for a minute and then add chopped green chillies and grated ginger. Fry until the onion becomes translucent and then add turmeric powder. Fry for few seconds and add little water (1-2 cups). Close it with a lid and allow it to cook for few minutes. Once the onion looks cooked, add the cooked potatoes, salt and mix properly. Once the water evaporates completely turn off the heat. Garnish with chopped coriander leaves and add lemon juice. Mix well. Batate baaji is ready.

For Red chutney:

Ingredients:
  • Roasted chickpeas/Hurigadle/Dalia- 2 Tbsp
  • Dry red chilli- 2-3
  • Onion- 1/4 of a small onion
  • Garlic pods- 4
  • Tamarind- A very small piece
  • Salt- To taste
Procedure:

Dry roast dalia for few minutes, until it slightly changes the color. Now grind all the above ingredients to get a fine paste. Add little water while grinding. Red chutney is ready.

For Coconut Chutney:
  • Dalia/Roasted Chickpeas/Hurgadle- 3 Tbsp
  • Grated Coconut, fresh/ frozen- 1/2 cup
  • Green Chilli- 2-3
  • Tamarind- A very small piece
  • Coriander leaves/Cilantro- 5-6 sprigs
  • Salt- To taste
  • Oil- 1 tsp
  • Mustartd seeds- 1/2 tsp
  • Curry leaves- Few
Procedure:

Grind all the above ingredients except oil, mustard seeds and curry leaves. Add little water while grinding. Don't grind  the chutney very smooth. Adjust the consistency of the chutney (I make it medium thick). Transfer it into a bowl.
For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the chutney and mix well. Coconut chutney is ready.

Once all the above items are ready, then we can start making Mysore masala dosa.

Heat the dosa pan. Add a ladel full of batter and spread it in circular motion.


Now add little oil/ butter and close the lid for half a minute. Once the dosa looks cooked, then start spreading red chutney on the dosa, like a light coating.


By this time the base of the dosa has turned brown. Put 3-4 spoonful of the potato masala on the center of the dosa.


Now start folding the dosa on either sides as shown in the picture below.


Mysore Masala Dosa is ready!!


Serve it hot with coconut chutney. Above measurement serves 3-4 people.

Update: I also tried making Topi Dosa (Topi means Hat) using the same batter. It is also popular as Cone Dosa. Look at its beauty!
To make this topi- Once the dosa becomes very crispy, take it out and cut it along its radius with a knife and then make it cone shaped.




13 comments:

  1. Amazing recipe..thanks for posting

    ReplyDelete
  2. I love your recipes and your blog..

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    Replies
    1. Thank you so much Laxmi. Glad you liked it. Do try making them :-)

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  3. Hi Manjula, I have a query re the rice that u mention in all ur recipes. Which rice is used??? Is it idly rice or sona masuri ? In this recipe of mysore masala dosa, which rice have u used? Am so confused as we do get just plain white rice (known as dosa rice), also sona masuri which comes under raw rice and then idly rice...which is the ideal one that u prefer using? Thnks in advance.

    ReplyDelete
    Replies
    1. I Gis Ferns, Thanks for writing me. I think sona masuri and dosa rice should work fine. Hope this helps you.

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  4. The recipe is mouthwatering... defenately I try it...

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    Replies
    1. Thanks sudeepa..let me know how they turned out :)

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  5. This comment has been removed by the author.

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  6. Hi Manjula...

    Thank you so very much for this recipe. Tried it today & the dosa came out very crisy with the red chutney making it more delicious..!!!!

    Keep up the great work...:):)

    ReplyDelete
    Replies
    1. Hi Divya,
      Glad it turned out well. Thanks for the feedback. Do try more recipes and enjoy :-)

      Delete

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