Mysore Masala Dosa

Mysore is a historically rich city near Bangalore, India. Mysore is known for its palace. Quite a few delicacies are named after this city ranging from the accidentally invented Mysore Pak to Mysore Masala Dosa to Mysore Bonda. I had the opportunity to visit this great city and enjoy its rich food. Here you go ... right to the recipe of the infamous Mysore Masala Dosa.

Ingredients -

For dosa batter-
3 cups rice
1 cup urad dal
1/2 cup sooji rava
2 spoon methi seeds

-Soak rice and methi seeds together for at least six hours. Soak urdal dal for 30 -45 minutes. Grind urdal dal first, transfer it to a mixing bowl and grind rice, methi seeds. Mix all of them together in a big vessel and left it for overnight fermentation. By morning the batter will be doubled. Add half teaspoon of salt to the batter and add sooji rava. Mix it well; batter is ready for crispy Mysore Masala Dosa.


For potato masala-

3 Potatoes - peeled and boiled

One large chopped onions

3-4 green chillies

curry leaves

coriander leaves

lemon juice

turmeric powder

seasoning with mustard seeds, jeera seeds, channa dal, urad dal.

salt to taste

 - In a pan, put some oil, add mustard seeds, channa and urad dal, and allow it to splitter. Add green chillies, turmeric powder and curry leaves. Now add chopped onions, salt and fry it till golden brown. Once onions are translucent, add boiled potatoes and mash it. Turn off fire, squeeze lemon juice and garnish it with coriander leaves. Potato Masala is ready.

For red paste masala -

Coconut powder

Garlic

Red dried chillies

salt to tsate

-Grind coconut, red dried chillies and garlic to a coarse paste. Do not add water or may be one spoon if need be. Add salt and the paste is ready for dasa.

Preparing the dosa -

Heat iron skillet. Pour a ladleful of batter on the skillet. Spread it around with the ladle.With the ladle, shape and move the batter outwards in concentric circles - until it shapes in a circular, thin round. Sprinkle half teaspoon of ghee, oil or butter around the batter. Increase the heat high and cook it for few minutes. You may want to cover the skillet for faster even cooking.  Once the dosa turns little golden - add a spoon of red paste on one side of the dosa. Spread it evenly and finally place potato curry in the center of the dasa ; fold the dosa in half. Take it out of the skillet and place it on the serving plate. Enjoy the dosa with chutney.

Helpful hints -

Add ghee/ oil / butter nicely for this dosa to be crispy. I have seen people adding raw onion to the red paste. This will make it little liquidy and easy to spread it on dasa.