Mysore Masala Dosa

As the name suggests this dosa has its origin from Mysore, Karnataka. This item will feature on the menu list of all hotels across North and West of India too! What makes it unique from the normal masala dosa is the garlic chutney that is smeared on the inside of the dosa and the dosa batter is also made with a combination of rice and dhals.

Ingredients:

For Dosa batter:

- 1 1/2 cups raw rice

- 1 1/2 cups boiled rice(idli rice)

- 3/4 cup urad dhal

- 1/4 cup channa dhal

- 1/4 cup toor dhal

- 1/2 cup thick aval(poha)

- 1 tsp methi seeds 

- Salt to taste

For red garlic chutney

- 3 dry red chillies

- 1 inch ginger

- 4 cloves garlic

- 2 tbsp roasted channa dhal(பொட்டுகடலை) / dhalia 

- 2 tbsp chopped onion

- 1/2 tsp lemon juice

- Salt to taste

For potato masala

- 2 to 3 boiled potatoes

- 1 medium onion finely chopped

- 2 tbsp green peas(frozen or boiled)

- 2 to 3 green chillies

-  few curry leaves

- 1/4 tsp mustard seeds

- 1 tsp channa dhal

- Salt to taste

- 2 tsp oil

Prep time: 15 hours             Cook time: 30 mins

Preparation:

Dosa batter:

- Soak the rice together in a bowl and all the dhals together in another bowl. Leave it soaked for 4 hours.

 

- Half an hour before grinding add the aval (poha) to the dhals.

- Grind the dhals and then the rice and mix them together with the salt.

- Leave the batter to ferment over night or for 10 to 12 hours 

Red garlic chutney:

- Soak the red chillies in water for 15 mins

- Grind all of the ingredients provided above for the chutney in a blender, mix salt and set aside

Potato masala:

- Boil, peel and mash the potatoes and set aside.

- In a pan, heat the oil and splutter the mustard seeds, then roast the channa dhal

- On roasting, add the chopped green chillies, curry leaves, peas and onions and fry until the onions turn translucent.

- Add 1/8 tsp of turmeric and salt to the above.

- Then add the mashed potatoes and 3/4 cup water and mix well.

- Let the masala cook and blend together. Switch of heat when the masala turns mushy and spreadable.

Making the dosa:

- In a dosa pan, place a ladle of batter in the center and spread it into a circle as shown below.

- Pour 1/2 tsp of oil around the edges of the dosa

- Then spread 1 tsp of chutney on the inside of the dosa and let the dosa turn brown and crisp.

 - Spread a dollop of the potato masala on one side of the dosa.

- Fold the other half of the dosa over the masala and remove to serving plate!

- Finish it with a shot of piping hot filter coffee for the ultimate experience....!!!!!

I am sending this recipe to the Herbs and Flowers - Garlic - Event being guest hosted by: