Tuesday, June 21, 2011

Mysore masala dosa

Paper thin, crisp dosas with hot potato masala and a spicy red chutney for filling......that doesn't even begin to describe the explosion of taste that you experience when you bite into the Mysore Masala dosa.

What you need:
For the batter:
Idli rice - 4 cups
Whole urad dal - 1 cup
Fenugreek seeds/methi - 1 tbsp, heaped
Salt to taste

Soak the rice and dal separately. Add the methi to the urad dal while soaking. Most people add methi to the rice, but I find that it gets ground better if it is soaked with the dal, as dal is ground for a longer time. After an hour of soaking, refrigerate the dal until you are ready to grind. This makes the urad dal batter very creamy. The rice has to be soaked for atleast 8-10 hours.
Grind the urad dal along with the cold water until it turns soft and creamy. This takes roughly 25-30 minutes.Add the soaked rice to this. Add water only if necessary. Add salt and grind well.....another 15-20 minutes.
Let this ferment overnight.

For the red chutney:(Recipe from Ramya's Mane Adige)

Urad dal - 2 tsp
Chana dal - 2 tsp
Red chilli - 4 (adjust to taste)
Coconut - 1/4 cup
Salt - to taste
Heat a teaspoon of oil. Fry the dals and red chillies till reddish brown. Once it cools, grind it along with the coconut and salt to a smooth paste, adding as little water as possible.

For the masala:

Potato - 3, medium sized, cooked, peeled and mashed well
Onion - 2, chopped fine
Green chilli - 2, minced
Ginger - a one inch piece, julienned
Curry leaves - few, chopped fine
Corrinader leaves - to garnish
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste
Turmeric powder - 1/2 tsp

Heat oil. Add chana dal, urad dal and mustard seeds. When the seeds pop, add green chillies, curry leaves,ginger and onions. Fry well on low flame till the onions start to brown. Add the mashed potatoes,turmeric powder and salt. Stir well and mix in a cup of water. Let this boil until the mixture thickens and all the moisture is absorbed. Switch off heat. Garnish with corriander leaves and squeeze some lemon juice over this. Mix well.

To make dosa:
Spread batter in a thin circle on a tava. Drizzle some oil over it. This dosa is cooked only on one not turn it over.

When the bottom starts to turn brown, spread some red chutney over half of the dosa and put some masala over it.

Fold the other half over this and serve hot off the tava with coconut chutney and sambar.

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Aarthi said...

that looks perfect

Reshmi Mahesh said...

Masala dosas are something that we die for...This is super delicious one...

Vimitha Durai said...

Looks delicious... Love masal dosa anytime...

Harini said...

Thats a mouth watering dosa for sure!

Unknown said...

I have to prepare this. I love mysore masala dosa. That is my order anytime I am in a south indian restaurant (other than uttapam) :)

Priya Suresh said...

Seriously am drooling over that crispy masala dosa, irresistible..

Degchi said...

Thanks for this tip- To get the creamy texture soak the urad dal for 1 hour and refrigerate in the freeze.

Gopika Ram said...

I loveee mysore masala dosa.. Always have it at the restaurants here :D cANT wait to try this at home :D

Suma Gandlur said...

Yummy dosas!

Archana Vivek said...

Nice one Jay.I love Mysore Masala Dosa. Though here i don't get authentic one.

Vardhini said...

Yummy dear. I recently posted masala dosa too. Love it.

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Unknown said...

I love this one..because its quite spicy and makes a filling meal..

Suganya said...

WOW... My all time fav. Looks so mouthwatering. YUM!

MySpicyKitchen said...

Yummy! Love masala dosa anytime.. :)

Divya Kudua said...

I love Mysore Masala dosa--looks yummy!