Mysore Masala Dosa
Ingredients (For 4 – 6 masala dosa)
1. Dosa batter – 2.5 cups (Recipe below)
Sugar – 3/4 tsp
Semolina / rava – 1 tbsp
For Potato Palya / Potato Masala
2. Potatoes – 2 medium-large (or 4 – 5 small)
3. Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dried red chilly – 1 , broken
Urad dal / chana dal – 3/4 tsp
Cashew nuts – 1 – 2 tbsp (optional)
Hing / asafoetida – A tiny pinch
Onion – 1/2 cup, thinly sliced and halved
Curry leaves – A few
Ginger – 1/2 tsp, minced
Green chilies – 2, diagonally sliced
4. Turmeric powder – 1/4 tsp
5. Salt – To taste
6. Water – 3 – 4 tbsp
7. Cilantro / coriander leaves – 2 tbsp, chopped
Lemon juice – 2 – 3 tsp
For the red chutney
8. Oil – 1 tbsp
Chana dal – 2 tbsp
Dried red chilies – 5 – 6 (I used a mix of kashmiri dried red chilies and regular dried chilies)
Garlic – 3 – 4 large cloves, sliced
Onion – 1/3 cup, chopped
Turmeric powder – 1 pinch
Tamarind – 1/4 tsp
Salt – To taste
In a small pan, heat 1 tbsp oil and saute dried red chilies and chana dal until chana dal turns golden. Add garlic, onion, salt and saute for 3 – 4 minutes until soft. Set aside to cool a bit. Add this to the small jar of a blender along with tamarind. Grind it to a paste adding 2 – 3 tbsp water and transfer to a small bowl.
1. Halve the potatoes and pressure cook them adding 1 cup water for 2 – 3 whistles. Open the cooker after 10 minutes, remove the excess water and peel the potatoes. Mash and set aside.
2. Heat oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashew nuts, if using. When urad dal turns golden-brown, add a tiny pinch of asafoetida/ hing. Mix well and add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder and cook for a minute. Add mashed potato and salt, to taste. Mix well. Add 1/3 cup hot water, mix well and cook covered for a few minutes. Check for salt. Switch off. Sprinkle chopped cilantro and lemon juice. Mix well and set aside until ready to be used.
3. Add 1 tsp sugar and 1 tbsp semolina to the dosa batter. Mix well. They both are added for extra crispness and color. If the dosa batter is very thick, add a few tbsps of water to get a pouring consistency.
4. Heat a non-stick pan or cast iron pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Spread butter on top followed by 2 – 3 tsp red chutney and cook for a few minutes over medium-high heat until crisp (you do not have to flip the dosa). Next add 3 – 4 tbsp potato palya in the center or on one side. Fold and serve hot with sambar, tomato or coconut chutney. Enjoy!
For the dosa batter
- Urad dal – 1 cup
Chana dal – 2 tbsp (Used to get that golden colored dosa)
Fenugreek seeds / uluva – 1 tsp
2. Idli rice – 3.5 cup
3. Poha – 1/2 cup
(I use a wet grinder to grind the batter. If you are using a blender (mixie), halve the ingredients.)
- Wash urad dal and chana da thoroughly and soak in ample water for at least 4 – 6 hrs. Add 1 tsp fenugreek seeds also.
2. Wash idli rice thoroughly and soak in ample water in a large bowl for at least 5 hrs.
3. Soak 1/2 cup poha in 1 cup water, 15 minutes before grinding.
4. Drain and add urad dal, chana dal to the grinder jar along with salt and little water (you can add the water that you used to soak the dals). Grind it to a smooth, thick and fluffy batter. Transfer the batter to a large vessel.
5. Drain the soaked rice and add to the grinder along with little water (that was used to soak the dals or rice). Add enough salt. Grind to a fine paste (not very fine, rice batter will be little grainy and not as smooth as urad dal batter). Add it to the ground urad dal. Mix both the batters well using your fingers. Allow to ferment for at least 5 hrs (during summer) or overnight (during cold weather, keep the batter in a warm place – for eg: inside the oven with oven light on) and use in this recipe.