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Mysore Masala Dosa Recipe

Ingredients:
  • Oil for Roasting
For Dosa Batter:
  • 1½ Cup Rice
  • ½ Cup Urad Dal/Black Gram Split
  • ½ Cup Boiled Red Rice
  • 1tbsp Methi/Fenugreek Seeds
  • 2tbsp Tur Dal/Red Gram Split
  • Salt to taste
For Alugadde Palya / Potato dish:
  • 4 Potatoes
  • 1 Onion, Chopped
  • 4 Green Chilies, Chopped
  • 1tbsp Coriander Leaves, Chopped
  • Few Curry Leaves, Chopped
  • 1tbsp Lemon Juice
  • ½ Cup Fresh Grated Coconut
  • 1tbsp Oil
  • 1tsp Mustard Seeds
  • ½ tsp Turmeric Powder
  • Salt to taste
For Red Chilii Garlic Chutney:
  • 12 – 15 Red Chilies
  • 4 – 5 Garlic Pods
  • 2tbsp Tamarind Pulp
  • 1 small piece Jaggery
  • 3tbsp Oil
  • Salt to taste
Method:

For Dosa Batter:
Wash rice and urad. Soak rice, urad, tur dal and fenugreek seeds for 4-5 hours. Grind to the consistency of a batter and remove excess water. Remove the pot off, and it stand overnight or 6-7 hours. Add salt and mix well. If it is too thick, a few cups of water, but can be added to ensure that stability is no water.

For Red Chilii Garlic Chutney:
Soak red peppers for 45 minutes. Apart from oil to a paste Grind all the ingredients together. Heat oil in a kadai / pan and add it to the paste and stir until all the moisture evaporates. Remove and let cool. Airtight jars in the store.

Boil and peel potatoes. Mash them and keep it aside. Heat oil and add mustard seeds and when they splutter turmeric powder, green chillies, curry leaves and onion and start adding. Fry until onions turn transparent. Add potatoes, salt, green coriander and lemon juice and mix well mashed.

For making Masala Dosa:
Heat a flat tava / and oil it with a tablespoon of oil to the griddle. Take teaspoons of the batter on tava and fast motions in thick griddle / spread using the bottom part of the spoon as shown in the picture below. Spread a teaspoon of the garlic sauce dosa.
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