Mysore masala dosa

• Produce

  • 1 pinch Asafoetida
  • 1 tbsp Coriander
  • 5 Garlic
  • 1 inch Ginger
  • 1 Green chili
  • 1 cup Onion
  • 2 Potatoes, large
  • 1 tsp Seedlees tamarind

• Condiments

  • 1/2 tsp Lemon juice

• Pasta & Grains

  • 2 cups Rice, regular

• Baking & Spices

  • 1/4 tsp Methi
  • 1/2 tsp Mustard seeds, black
  • 1 pinch Red chili powder
  • 1 Rock salt
  • 2 Salt as required
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Frozen

  • 12 Curry
  • 1/2 cup Urad dal ((skinned and split black gram

• Liquids

  • 1 Some water to
  • 1/4 cup Water
  • 1 Water as required

• Other

  • 2 tablespoon roasted chana dal ((roasted bengal gram
  • ½ cup cooked rice or poha ((flattened rice

Found on vegrecipesofindia.com

Description

Directions

• pick and rinse the rice and urad dal in water for 3-4 times.
• soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
• in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
• grind till you get a fluffy and smooth consistency of the batter.
• take the dosa batter in a large bowl and mix salt.
• cover the bowl loosely and let the batter ferment for 7-9 hours.
• first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
• peel and either just crumble them with your hands or chop them.
• heat oil in a pan or kadai.
• first fry the mustard seeds till they splutter.
• now add the chopped onions and saute till they become soft.
• add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
• now add the turmeric powder, red chili powder and asafoetida.
• stir for 2-3 seconds and add the potatoes.
• stir and add water plus salt.
• cover and simmer the potatoes till the water dries up.
• lastly add the lemon juice and stir well.
• add coriander leaves and mix well with the potatoes.
• keep the potato palya aside.
• take all the ingredients in a small blender or chutney grinder.
• add very little water and grind to a smooth paste.
• keep aside.
• on a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. you won’t be able to spread the dosa batter then.
• take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
• sprinkle some drops of oil from the top.
• cover the dosa with a lid.
• let the base get browned and the top side get cooked completely.
• spread 1 or 2 tsp of the red chili chutney on top of the dosa.
• place 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
• fold and serve the mysore masala dosa hot with coconut chutney and sambar.