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Tuesday, July 21, 2015

Mysore masala dosai


Masala dosai is all time favorite for most of us. Most of us have had masala dosai in hotel in Tamil nadu. I was never fond of masala dosai to this extent. We stayed in Bangalore.Whenever my hubby wanted breakfast from hotel or Resto. He wanted masala dosai. Its called mysore masala dosai. One dosai is sufficient , our stomach would be full. They accompany masala dosai with chutney. They also apply spicy chutney in between the dosai.





Mysore masala dosai is definitely tasty than other masala dosais. I learnt to make their chutney. I also tried my hands on the dosas.


Dosa batter :

Ingredients:

  • Idly rice - 3 cups
  • Urad dal - 3/4 cup
  • Fenugreek seeds - 1/2 tsp
  • Salt
  • Water

Method:

  • Soak rice separately for 7-8 hrs. Soak urad dal and fenugreek seeds separately for 1 hr.
  • Grind them separately and mix them with salt.
  • Leave it overnight to ferment.



Potato masala:

  • Potato - 250 gms
  • Onion - 2 finely chopped
  • Green chilly - 2 finely chopped
  • Ginger - 1" finely chopped
  • Mustard seeds
  • Gram dal - 1 tsp
  • Curry leaves
  • Coriander leaves
  • Turmeric powder - 1/2 tsp
  • Oil
  • Water
Method:

  • Boil potato and smash them well.
  • Heat oil in pan, add mustard seeds, gram dal.
  • Add curry leaves, green chilly, ginger.
  • Add chopped onions. Saute well.
  • Add turmeric powder, salt.
  • Add the smashed potatoes and little water.
  • Keep it closed and cook well.
  • Turn off when its mushy.
  • Garnish with coriander leaves.
Coconut chutney for accompaniment

Ingredients:


  • Coriander leaves - a bunch
  • Coconut - 1/4 cup
  • Roasted gram - 3-4 tsp
  • Ginger - small piece
  • Salt
  • Green chilly - 2
  • Lemon juice - 1 tsp

Method:

  • Grind all the above ingredients using water. 
  • For the last pulse add the lemon juice and pulse it.
  • A perfect chutney is ready.
  • You can also increase the chillies if you want it more spicy.


Ingredients for red chutney:


  • Bengal gram - 1 tbsp
  • Coconut - 4 small pieces
  • Garlic - 3
  • Red chillies  - 3-4
  • Salt

Method:


  • Heat a tsp of oil in a pan , roast bengal gram till it becomes brown.
  • Add red chillies and fry for another 30 seconds. 
  • Fry garlic .Switch it off .
  • Add cocout and salt and grind using water. Red chutney must be in thogayal cnsistency since we are going to apply on the dosa.



Mysore masala Dosa:


  • Heat tava, add the dosa batter, add oil.


  • Take the red chutney over the dosa and spread it.
  • Add the potato masala in between. Flip the Dosa.


  • Serve it along with chutney.










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