Mysore Masala Dosa
Mysore Masala Dosa Recipe
Ingredients
1For the Masala:
3 cups boiled and slightly mashed potatoes
2 cups chopped onions
1/2 cup boiled peas
3-4 finely chopped green chillies
1/4 inch piece of ginger (finely minced)
2 cloves of garlic (crushed finely)
3 tbsp. olive oil
1 tsp. mustard seeds
1 pinch asafoetida
4-5 curry leaves
salt to taste
1 tsp. turmeric powder
1 tsp. cumin powder
chopped coriander
1/2 cup grated fresh coconut
Method
For the Dosa Mix:
Soak the rice for 8-10 hrs. Combine & soak the dal for about
2 hrs. Grind the dal in a
blender adding enough water to make a smooth mixture. Follow the
same for the rice. Mix
in the salt and set aside the mixture in a warm place. Allow to
rise for 16-18 hrs.
For the Chutney:
Grind the coconut, chillies, curry leaves and daalia in a blender.
Add enough water to
form a smooth consistency. Mix in the lemon juice and salt. Spread
butter evenly over the
layer. Flip over and repeat the same. Spread a layer of the chutney.
Top with the masala
and fold into an envelope. Remove from pan and serve hot with coconut
chutney and
sambhar.
For Dosa Mix:
1/2 cup urad dal
1/2 cup tuvar (arhar) dal
1/2 cup chana dal
4 cups rice
salt to taste
For the Chutney:
2 cups fresh grated coconut
3/4 cup chopped green chillies
1 cup roasted bengal gram (daalia)
8-10 curry leaves
lemon juice
salt to taste
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