Mysore Masala Dosa

                                    
Type - South Indian
Soak Time - 5 Hours
Preparation Time - 8 Hours
Cooking Time - 30 Mins
Served with - Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Dosa Batter:
Idly Rice - 1.5 cups
Urad dal - 1/2 cup
Toor dal - 1 spoon
Chana dal - 1 spoon
Fenugreek seeds - 1/4 spoon
water - As required
Poha - 1/2 cup

Red Chilli Chutney:
Oil - 2 spoons
Chana dal - 2 spoons
Ginger - 1 inch
Garlic - 2
Onion - 1
Kashmiri red chilli - 3
Turmeric - 1/4 spoon
Salt - 1/2 spoon
Water - As required

Potato Mix:
Oil - 2 spoons
Mustard - 1 spoon
Cumin Seeds- 1/2 spoon
Chana dal - 1 spoon
Urad dal - 1/2 spoon
Red chilli - 1
Curry leaves - 1/2 hand
Onion - 1
Green chilli  - 1
Ginger - 1/2 inch
Turmeric  - 1/2 spoon
Salt - As required
Potato - 3
Coriander - 2 spoons
Lemon juice - 1 spoon

To add with Dosa Batter:
Salt - As required
Oil - As required

Method:
First, In a bowl, Add all the dosa ingredients and wash well.
Soak in water for 5 hours.
After 5 hours, Move to blender and grind as batter.
Move to bowl, Cover and keep aside for 8 hours (Over night).
On the next day, Let's prepare red chutney and aloo bhaji for dosa.
In a Pan, Add Oil, Chana dal and roast well.
Add the onion, Garlic, Red chilli, Salt and Turmeric and roast well until it is cooked well.
Move to a blender and grind as puree.
In a pan, Add Potato with water and boil for 10 to 15 mins until it is cooked.
Now, In Pan, Add oil, Cumin Seeds, Mustard, Chana dal, Urad dal, Curry leaves, Red chilli and roast well.
Add Onion, Salt and Turmeric powder and roast well.
Finally add Peeled, Boiled, Mashed potato into it and mix well and keep aside.
Mix the fermented dosa batter well and mix well.
Heat the dosa pan and pour dosa batter and spread.
Add a spoon of oil, After one side boiled, Rotate other side.
Once other side boiled, Add a spoon of red chilli chutney and spread.
Add Potato Masala filling on top of Chilli chutney.
Cook for 15-30 seconds and fold the dosa.
Served with - Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

 First, In a bowl, Add all the dosa ingredients and wash well.

Soak in water for 5 hours.

After 5 hours, Move to blender and grind as batter.

Move to bowl, Cover and keep aside for 8 hours (Over night).

On the next day, Let's prepare red chutney and aloo bhaji for dosa.

In a Pan, Add Oil, Chana dal and roast well.

Add the onion, Garlic, Red chilli, Salt and Turmeric and roast well until it is cooked well.

Move to a blender and grind as puree.

In a pan, Add Potato with water and boil for 10 to 15 mins until it is cooked.
Now, In Pan, Add oil, Cumin Seeds, Mustard, Chana dal, Urad dal, Curry leaves, Red chilli and roast well.

Add Onion, Salt and Turmeric powder and roast well.

Finally add Peeled, Boiled, Mashed potato into it and mix well and keep aside.

Mix the fermented dosa batter well and mix well.

Heat the dosa pan and pour dosa batter and spread.

Add a spoon of oil, After one side boiled, Rotate other side.

Once other side boiled, Add a spoon of red chilli chutney and spread.

Add Potato Masala filling on top of Chilli chutney.

Cook for 15-30 seconds and fold the dosa.

Served with - Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Tags:
#MysoreMasalaDosa
#MasalaDosa
#DosaRecipes
#SouthIndianSpecial
#SaranKitchenHut
#EveningSpecial