Receta Mysore Masala Dosa - Karanataka Breakfast Special
Ingredients
For Dosa
- 1 Cup Pachai Arisi | Raw Rice
- 1 Cup Puzhungal Arisi | Parboiled rice (Idly rice)
- 1/2 Cup Muzhu Ulundhu | Husked whole black gram
- 1/2 tsp Fenugreek seeds
- 1/4 Cup Poha | Flattened rice flakes
- Salt as needed
- For Red Chutney
- 1 Tbsp Ennai | Oil
- 3 Tbsp Kadalai Parupu | Channa Dal
- 1-2 no's Vatha Milagai | Red Chillies
- 3 no's Chinna Vengayam | Shallots
- 1 Poondu | Garlic Pod
- For Potato Masala
- 4-5 Medium sized Urulai Kizhangu | Potatoes, boiled, peeled and smashed well
- 2 Tbsp Ennai | Oil
- 1 tsp Kadugu | Mustard seeds
- 2 no's Pachai Milagai | Green chillies
- 1 stem Karivepilai | Curry leaves
- 1 tsp Manjal Podi | Turmeric powder
- Salt to taste
- 1/2 Cup Sliced Onions | Vengayam
1/4 CupWater
Instructions
For the Dosa Batter
Soak ulundhu | urad dal and Arisi | Rice separately for 6 hours minimum or overnight.
First grind the urad dal to a very smooth batter. Try to grind with very minimum water and sprinkle in batches, if grinding becomes difficult. The batter should be very smooth and fluffy. Transfer it to a bowl. (1)
In the same mixer, grind the rice and poha now. The rice batter should be slightly coarse and not very smooth. (2)
Mix both the batter together. Add salt and mix it very well. (3)
Cover it and keep it in a warm place overnight. If in cold places, it might take unto 16-18 hrs for fermentation.
Once the batter rises very well, almost double in quantity. You can make dosas immediately or keep it in the fridge for later use.
For the Red Chutney
Roast the channa dal and red chillies, shallots and garlic in a Tbsp oil. Then cool it and grind it a smooth paste. Keep aside.
For the Potato Masala
Boil the potatoes and peel the skin. Smash them well without any lumps.
Heat a Kadai | Pan on medium high heat. Once hot, reduce the flame to medium; add the mustard seeds and allow it to splutter. Then add the curry leaves, slit green chillies, turmeric powder and onions.
Sauté them until the onions turn translucent and then add the mashed potatoes. Add salt. Mix them well.
Add water and allow it to evaporate. So that it becomes moist and soft and when you eat, it will not be very dry.
Check for seasoning, if the chillies are not hot enough, add some red chili powder. Keep it on the flame for about 2 minutes and turn off the flame. Keep this aside.
Making Masala Dosa
Take the required amount for that meal and keep the rest in refrigerator.
Heat the tawa | griddle. Once it is hot, apply some oil and spread it. Ladle the dosa in the centre and spread it. Let it be thick and do not spread out very thin.
Drizzle oil on the outer edges and cover this with a lid. In a minute, when the upper side becomes partially cooked, smear some chutney from the centre. Keep it in medium flame.
Once the bottom side becomes brown, add the masala on the topside and fold it in half and take it off the tawa. Repeat the same for the rest of the dosas.
While serving, add a dollop of butter inside the dosa and then fold it again and serve.