MYSORE MASALA DOSA

Hi All,

Finally opened a website for my own and this is my first post in my own website.

Still working on new website ,as Iam not strong in webdesigning and its technical terms Iam really really struggling to set my new site.

So coming back to today's recipe , today is yummy , spicy Mysore Masala dosa.Dosas are very famous in Karnataka and especially this Mysore masala dosa is signature dish.

Though making of this dosa is little time consuming and patience work but still it is worth for patience,give a try and surely you will fall love with Mysore masala dosa.

Iam happy to share the yummy recipe with you ,

INGREDIENTS :

Dosa batter – 5 cups ( recipe link here).

Oil / ghee – few drops.

RED CHUTNEY: ( STEP BY STEP PICTURE RECIPE CLICK LINK HERE)

Coconut – 1/4 cup.

Channa dal / Kadalai parupu – 1 tsp.

Urad dal / Ulantham parupu – 1 tsp.

Garlic – 3 pods.

Chilli powder – 1 1/2 tsp.

Sugar – 1/2 tsp.

Tamarind – 1” piece – 1 no.

Salt – as required.

Ghee / oil – 1 tsp.

FOR MASALA :

Potato – 4 nos.

Onion – 2 no ( big).

Curry leaves – a sprig.

Aasofetida – 1/8 tsp.

Turmeric powder – 1/4 tsp.

Salt – as required.

Coriander leaves – a bunch.

Ghee / oil – 2 tsp.

Mustard – 1/4 tsp.

Green chillies – 3 nos.

Ginger – 1” piece – 1 no.

Zeera / cumin – 1/2 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK.

METHOD :

1. FOR STEP BY STEP PICTURE FOR CHUTNEY RECIPE CLICK HERE In a wide kadai heat ghee or oil and saute channa dal , urad dal , garlic .When done add chilli powder , sugar ,tamarind ,salt and saute for a minute ,remove from flame and grind to fine paste and keep it aside till use.
   

   
2. Grind green chillies , cumin and ginger to fine paste without adding water.
3. Chop onions lengthwise thin pieces , chop curry leaves and coriander leaves to small pieces.
4. Chop potatoes to big sized pieces and boil them in cooker for 2 whistles with immerse level water and 1 tsp salt.Peel the skin and mash potatoes without lumps.
   
5. Heat oil / ghee in a wide kadai and add mustard ,when mustard starts spluttering add ground green chilli,ginger,zeera paste and fry till raw smell leaves and oil leaves out.
6. Now add chopped onions , curry leaves,little salt and fry till golden brown.
7. Add asafoetida , turmeric powder and saute for a minute.
8. Add mashed potatoes , sprinkle little water , little salt and mix well to form a soft mass.Add water little by little to ensure the masala must not be too thick or too runny, you must able to take them in spoon and spread even , thick layer.
9. Finally add coriander leaves and mix well, remove from flame.
10. Heat tawa and spread few drops of ghee or oil evenly , pour a ladle full of dosa batter and spread it into a thin disc and bring the heat to low.
    

    
11. Dizzle 2 drops of ghee / oil over the dosa , spread a tsp of red chutney over the dosa ( as in picture).
    

    
12. Then spread 2 tablespoon of potato masala on one side of dosa.
    

    
13. Close the tawa and cook for 4 to 5 mins in low medium or low flame.When dosa turns golden brown , fold it from one side and serve hot.
14. The side dish that goes well with this dosa are Saravana bhavan sambar , karachutney , red chilli chutney ..but as Iam too lazy to make separate side dish I served with same potato masala and red chutney itself.
    

    

HAPPY COOKING!!