Masala Dosa (Mysore style)
Plain crisy dosas is something that you like but when this dosas are combined with it's special masala the taste is completely different that you will love it!
Materials
Batter
- 1 cup Ponni or Sona Masuri rice
- 1 cup boiled rice
- ¾ cup urad dal (whole skinless black gram)
- Non iodized salt to taste
Filling
- 6 medium potatoes Boiled and coarsely mashed
- 2 medium onions finely chopped
- 3-6 green chilli finely chopped
- 1 tsp ginger finely grated
- 1 tsp garlic finely grated
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tbs cilantro finely chopped
- 1 tsp chana dal
- 1 tsp turmeric powder
- 1 tsp curry leaves coarsely chopped
- Onion chutney
- Coconut chutney
Instructions
Batter
- On the day before, grind all the ingredients in a blender or specialized dosa grinder with water. The final consistency of the batter must be similar to pancake batter. Leave it overnight in a warm spot and allow it to ferment. This is a very important process and must not be skipped. During fermentation the batter may rise to almost twice its volume and therefore the container for the batter must allow for this.
Chutneys
- Prepare the two chutneys as described in Onion Chutney and Coconut chutney.
Filling
- In a wok or other deep vessel heat the oil. When the oil is hot add the mustard seeds and allow it to splutter. When spluttering starts to recede add the chopped green chilies, curry leaves and the channa dal. Stir until the channa dal turns brown. (Be careful as channa dal can go from browned to burnt within seconds).
- Add the onions and fry until browned and add turmeric and stir for 2 minutes. Add ginger and garlic and stir it in for a few seconds. Add the boiled and coarsely mashed potatoes into the mix and fold well.
- Turn off the heat and add lemon juice and the coriander leaves. Fold well.
Making a Dosa
- Spread about 1/2 cup of batter on the pan (like pancakes) slowing spreading it outwards forming a thin, flat circular dosa.
- As the bottom crisps add a Tsp of the onion chutney on the top and spread it evenly. Add some of the filling onto one half of the dosa and fold the other side over.
- Serve with coconut chutney.
