Mysore Masala Dosa - Mitha Arun Hegde
RECIPE:
Ingredients:
For the Dosa:
4 Cups Rice
1 Cup Urad Dal/ Skinned Split Black gram
1/4 Cup Poha/ Beaten Rice/ Flattened Rice
1 tsp Methi/ Fenugreek Seeds
Salt to taste
Oil for Greasing the pan
For the Red chilli Chutney:
1/2 Cup Chana Dal/ Skinned split Bengal gram
1 inch piece of Ginger
3 cloves of Garlic
Juice of 1/2 a Lemon
5 Red Chillies
Salt
For the Potato masala filling and Coconut Chutney, please refer my Masala Dosa recipe.. Only change is i added a onion sliced thinly to the potato masala after the seasoning.. Rest procedure is the same..
Recipe:
1. Wash well and soak the rice,urad dal,methi and poha together for 4 hours..2. Grind with little water to a smooth batter..
3. Add salt and mix well with hands to kick start fermentation..4. Keep covered in a warm place overnight or for a minimum of 8 hours..
5. For the red chutney, dry roast the chana dal on medium flame till it browns a little..Allow it to cool..
6. Grind it along with ginger, garlic, red chillies, lemon juice and salt to a smooth paste.. Keep it aside..
7. Heat a pan till it becomes very hot.. Sprinkle little water and allow it to evaporate completely...
8. Lower the flame to medium and pour a ladle full of batter and spread it slightly thick on the edges..
Note: This is because mysore masala dosa is crisp on the outside and spongy on the inside.. So the dosa should be spread slightly thick..
9. Cover and cook for half a minute..
10.Open cover and drizzle little oil on the sides of the dosa..
11.Spread the chutney on its surface as shown..
Note: Spread thick if you love spicy dosas and thin layer if you are not a spice lover..12. Add a Tbsp or two of the Potato Masala filling as shown..
13. Fold the dosa and remove from pan..
Serve hot with Coconut Chutney
RECIPE:
Ingredients:
For the Dosa:
4 Cups Rice
1 Cup Urad Dal/ Skinned Split Black gram
1/4 Cup Poha/ Beaten Rice/ Flattened Rice
1 tsp Methi/ Fenugreek Seeds
Salt to taste
Oil for Greasing the pan
For the Red chilli Chutney:
1/2 Cup Chana Dal/ Skinned split Bengal gram
1 inch piece of Ginger
3 cloves of Garlic
Juice of 1/2 a Lemon
5 Red Chillies
Salt
For the Potato masala filling and Coconut Chutney, please refer my Masala Dosa recipe.. Only change is i added a onion sliced thinly to the potato masala after the seasoning.. Rest procedure is the same..
Recipe:
1. Wash well and soak the rice,urad dal,methi and poha together for 4 hours..2. Grind with little water to a smooth batter..
3. Add salt and mix well with hands to kick start fermentation..4. Keep covered in a warm place overnight or for a minimum of 8 hours..
5. For the red chutney, dry roast the chana dal on medium flame till it browns a little..Allow it to cool..
6. Grind it along with ginger, garlic, red chillies, lemon juice and salt to a smooth paste.. Keep it aside..
7. Heat a pan till it becomes very hot.. Sprinkle little water and allow it to evaporate completely...
8. Lower the flame to medium and pour a ladle full of batter and spread it slightly thick on the edges..
Note: This is because mysore masala dosa is crisp on the outside and spongy on the inside.. So the dosa should be spread slightly thick..
9. Cover and cook for half a minute..
10.Open cover and drizzle little oil on the sides of the dosa..
11.Spread the chutney on its surface as shown..
Note: Spread thick if you love spicy dosas and thin layer if you are not a spice lover..12. Add a Tbsp or two of the Potato Masala filling as shown..
13. Fold the dosa and remove from pan..
Serve hot with Coconut Chutney
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