MYSORE MASALA DOSA

Ingredients:

For Dosa batter:

• 4 cups Raw rice(sona masuri or any equivalent regular rice)
• 2 cups Boiled rice(par boiled rice or idli rice)
• 1 1/2 cups poha(flattened rice)
• a handful Whole round Urad dal
• 1 tsp Methi seeds

For Potato masala:

1. 2 large potatoes,boiled
2. 1 medium Onion chopped(optional)
3. 3-4 green chillies,slitted
4. 1/4 tsp Turmeric powder
5. 1 tbsp chana dal
6. 1 tsp urad dal
7. 1/2 tsp mustard seeds
8. 2 tbsp chopped coriander
9. 8-10 chopped curry leaves
10. salt

For red(Onion-garlic) Chutney: (can be substituted with red channa chilly mix for onion/garlic haters)

• 1 Big Onion chopped
• 8-10 garlic pods
• 1 tsp red chilli powder
• 1 tsp tamarind pulp
• salt to taste

Method:

Step 1 : Potato Masala

• Mash the boiled potatoes and keep it aside.
• Heat oil in a pan,crackle mustard seeds and fry chana dal,urad dal till brown.
• Add slitted green chillies,curry leaves and onions and fry until they turn pinkish in color.
• Add haldi,salt and mashed potato to it and give a nice stir and cook it for a couple of minutes.
• Add coriander to it and mix properly and keep it aside to cool down.
• Adding “Maa ingi” gives extra flavour to the masala

Step 2 : Red(Onion-garlic) Chutney

• Grind Onion,garlic,red chilli powder,tamarind pulp and salt into a very fine paste.
• For those who dont prefer this paste, fry 6 red chilles,1 Tblsp Channa dhal and urad dhall and grind with little coconut.

Step 3 : Dosa Batter

• Soak both the types of rice,methi,poha in a big vessel for 6-7 hours.Soak urad dal separately for the same time.(minimum of 4-5 hrs)
• Grind urad dal into a very fine and smooth batter.
• Grind the rice mixture to a very smooth batter.Mix both the batter's and add salt to it and mix properly.Ferment it overnight.
• Mix batter well.Pour a big ladle of batter onto a medium hot pan into a thick dosa,it should be thicker than the regular dosa.
• Pour 1 tbsp oil approx over it.
• Let it initially cook on low flame for 1-2 mins.Increase the flame later and cook for a couple of mins until you see brown/red patches.(No need to turn the dosa).
• Pour some ghee in the center and spread some red chutney all over evenly and place potato masala on one side and fold the dosa.You can even close it from two sides or three sides like we get in hotels.
• Serve it directly.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.



Red Chutney over cooking hot Dosa just before serving

• Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame.

Serve it hot right off from the flame with coconut chutney and coriander-mint chutney.