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Friday, April 15, 2016

Mysore Masala Dosa- a filling tiffin….


When we were in Bangalore, on lazy weekends our breakfast used to be from hotels and mine and my daughter’s preference would be masala dosa and I once had this Mysore masala dosa and that became my favorite.


There is a lot of difference between plain masala dosa and mysore masala dosa. Right from the batter to the filling inside the dosa. I loved the red chilli garlic chutney that is spread on the dosa.
After coming here, it became difficult to get our desired masala dosas, so thought of making this at home and prepared this for a Sunday breakfast. If every ingredients are kept handy, then we can make this within minutes. I prepared the red chili, garlic chutney the day before, boiled the potatoes before hand and on the day of making this dosa, it was easy to prepare.


In this Mysore masala dosa , the dosa will be crisp from outside and soft like sponge texture inside and have a nice golden brown color too. Just try this out and you will love them.
Ingredients:
Dosa Batter:
  1. Rice- 3 Cups
  2. Urad Dal- ¾ Cups
  3. Fenugreek Seeds- 1 tbsp
  4. Cooked Rice- ¼ Cup
  5. Salt- as required
Red Garlic Chutney:
  1. Dried Red chillies- 5 nos
  2. Roasted Chana Dal- 1 tbsp
  3. Garlic- 7-8 cloves
  4. Water- to soak the red chillies
  5. Salt- as required
Potato Filling:
  1. Boiled Potatoes- 4 nos
  2. Chana Dal- 2 tbsp
  3. Grated Ginger- 1 tbsp
  4. Green Chillies (chopped)- 2 nos
  5. Onions (sliced)- 1 no
  6. Curry leaves- few
  7. Turmeric Powder- 1 tsp
  8. Lemon juice- 1 tbsp
  9. Salt- as required
Method:
For making dosa batter:
  1. Soak the rice, urad dal and fenugreek seeds for about 4-5 hours and grind to a fine, smooth, batter consistency by adding enough water along with cooked rice.
  2. Transfer the dosa batter in a large bowl and add salt.Cover this and let this ferment overnight.
For preparing Red garlic chutney:
  1. Soak the dried red chillies in warm water for 30 minutes.
  2. Along with garlic, add the soaked red chillies, roasted chana dal and grind to a fine paste by adding little water. Adjust salt and keep this aside.
For the Potato Filling:
  1. Heat oil in a pan. Splutter mustard seeds. Add the onions,curry leaves, chana dal, Green chillies, ginger and mix well.
  2. Add turmeric powder and adjust the salt.
  3. Atlast add the boiled and mashed potatoes and lemon juice.
  4. Switch off the flame and keep this aside.
Preparing the Mysore Masala Dosa:

  1. Heat a griddle and pour one medium sized spoonful of batter. In circular motions, spread the dosa batter from the center to the edges.
  2. Sprinkle some oil and cover the dosa so till the base becomes light brown in colour.
  3. Spread 1 or 2 tsps of the red chilli, garlic chutney on the dosa. Over this place 2 tbsp of potato filling and spread lightly.
  4. Fold into half and serve along with coconut chutney and sambar.




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