Crispy Dosas with soft inside smeared with hot chilly garlic spread and potato masal filling lathered with butter.
Dosa varities, Mysore masala dosa
Calories per serving200kcal
1Cup Pachai Arisi | Raw Rice
1Cup Puzhungal Arisi | Parboiled riceIdly rice
1/2Cup Muzhu Ulundhu | Husked whole black gram
1/2tsp Fenugreek seeds
1/4Cup Poha | Flattened rice flakes
Salt as needed
For Red Chutney
1Tbsp Ennai | Oil
3TbspKadalai Parupu | Channa Dal
1-2no's Vatha Milagai | Red Chillies
3no's Chinna Vengayam | Shallots
1 Poondu | Garlic Pod
For Potato Masala
4-5Medium sized Urulai Kizhangu | Potatoesboiled, peeled and smashed well
2Tbsp Ennai | Oil
1tsp Kadugu | Mustard seeds
2no's Pachai Milagai | Green chillies
1stem Karivepilai | Curry leaves
1tsp Manjal Podi | Turmeric powder
Salt to taste
1/2Cup Sliced Onions | Vengayam
For the Dosa Batter
Soak ulundhu | urad dal and Arisi | Rice separately for 6 hours minimum or overnight.
First grind the urad dal to a very smooth batter. Try to grind with very minimum water and sprinkle in batches, if grinding becomes difficult. The batter should be very smooth and fluffy. Transfer it to a bowl. (1)
In the same mixer, grind the rice and poha now. The rice batter should be slightly coarse and not very smooth. (2)
Mix both the batter together. Add salt and mix it very well. (3)
Cover it and keep it in a warm place overnight. If in cold places, it might take unto 16-18 hrs for fermentation.
Once the batter rises very well, almost double in quantity. You can make dosas immediately or keep it in the fridge for later use.
For the Red Chutney
Roast the channa dal and red chillies, shallots and garlic in a Tbsp oil. Then cool it and grind it a smooth paste. Keep aside.
For the Potato Masala
Boil the potatoes and peel the skin. Smash them well without any lumps.
Heat a Kadai | Pan on medium high heat. Once hot, reduce the flame to medium; add the mustard seeds and allow it to splutter. Then add the curry leaves, slit green chillies, turmeric powder and onions.
Sauté them until the onions turn translucent and then add the mashed potatoes. Add salt. Mix them well.
Add water and allow it to evaporate. So that it becomes moist and soft and when you eat, it will not be very dry.
Check for seasoning, if the chillies are not hot enough, add some red chili powder. Keep it on the flame for about 2 minutes and turn off the flame. Keep this aside.
Making Masala Dosa
Take the required amount for that meal and keep the rest in refrigerator.
Heat the tawa | griddle. Once it is hot, apply some oil and spread it. Ladle the dosa in the centre and spread it. Let it be thick and do not spread out very thin.
Drizzle oil on the outer edges and cover this with a lid. In a minute, when the upper side becomes partially cooked, smear some chutney from the centre. Keep it in medium flame.
Once the bottom side becomes brown, add the masala on the topside and fold it in half and take it off the tawa. Repeat the same for the rest of the dosas.
While serving, add a dollop of butter inside the dosa and then fold it again and serve.
While grinding the Urad dal, add very little water as required. Sprinkle them only to aid in grinding it smoothly.
For Dosa, the rice batter should be a slightly coarse. If you touch, you will be able feel some fine granules and don’t grind it very coarse. This helps in giving the crispiness and keeps it from sticking to the pan.
Mixing the batter is an art. Adding the right amount of salt and mixing it well helps it in fermenting easily.
Usually we use our hand to mix the batter. The heat of the hand aids in fermentation. Don't hesitate to use your hands, it is the best cooking tool. Keep them clean before and after use.
Don't use this batter for making idlis.
Calories mentioned are approximate and use them as guidelines. The above mentioned calory value is for single dosa.
Mysore Masala Dosa - Karanataka Breakfast Special https://www.themagicsaucepan.com/breakfast/idli-dosa/mysore-masala-dosa