Mysore Masala Dosa

               Mysore Masala Dosa is one more South Indian Delicacy. Its one of the type of dosas. The dosa varieties have increased a lot now. Mysore Masala Dosa is one of the popular recipes. Sharing the same today.

Ingredients:

Dosa Batter

• Urad Dal 1 cup
• Idli Rava 2.5 cups
• Fenugreek seeds 1/2 tsp
• Salt to Taste
• Poha 1 tbsp.
• Oil 1/4 cup

Red Chutney

• Dry Red Chilies 8 - 10
• Garlic 3 medium size
• Salt to taste
• Roasted Cumin seed powder 1/2 tsp
• Lemon juice 1 tsp
• Roasted Chana Dal 2 tbsp.

Aloo Sabzi

• Boiled Potato 3 large
• Oil 1 tbsp
• Mustard seeds 1/2 tsp
• Green Chilies 3
• Onion 1 medium chopped in thin long pieces
• Asafetida a pinch
• turmeric powder 1/3 tsp

Mysore Sabzi

• Onion 1 medium chopped finely
• Capsicum 1/2 chopped finely
• Tomato 1 finely chopped
• Beetroot finely chopped 1 tbsp.
• Red Chili Powder 1 tsp
• Green Chili 1 finely chopped
• Salt to taste

Other ingredients

• Oil
• Chaat Masala
• Cheese

Method:

Dosa Batter

• Soak urad dal along with fenugreek seeds & poha for 4 - 6 hours.
• Soak idli rava separately for 4 - 6 hours.
• After 4 - 6 hours, drain off the excess water from urad dal mixture. Don't throw away the water. Use it while grinding. Grind it to a coarse paste. Remove in a large bowl.
• Squeeze out excess water from idli rava & mix it with ground urad dal mixture paste.
• Add salt to taste to the batter. Add water if necessary to make it dosa batter like consistency. Mix well.
• Leave it for fermenting for around 10 - 12 hours or until fermented.
• Once the batter is fermented, add oil to it.

Red Chutney

• Remove seeds from dry red chilies & soak them in water for an hour so.
• Grind the chilies along with garlic cloves, roasted cumin seed powder, salt to taste & roasted chana dal. Grind it to a smooth paste. Add little by little water while grinding to make a smooth paste. Make it a spreading consistency.
• Add lemon juice to it.
• Mix well.
• Set aside.

Aloo Sabzi

• Heat oil.
• Add mustard seeds. When they splutter, add chopped green chilies, asafetida, onion & turmeric powder.
• Saute onion for 2 - 3 minutes.
• Then add boiled, peeled & mashed potatoes.
• Add salt to taste.
• Mix well. Set aside

Mysore Dosa Sabzi

• Heat oil
• Add finely chopped green chilies, finely chopped onions & finely chopped capsicum.
• Saute for 7 - 8 minutes until onions turns golden in color.
• Add tomatoes & red chili powder. Mix.
• Cover & cook for 5 - 6 minutes.
• Add the previously made aloo sabzi to it.
• Mix well.
• Mash it with a potato masher.
• Check for salt & add accordingly (Aloo sabzi contains salt).
• Set aside

Mysore Masala Dosa

• Heat a dosa tawa.
• Add a ladleful of batter on the tawa.
• Spread it in circular motion from center to edge of the tawa to form a thin circle of dosa.
• Add a spoonful of red chutney over it. Spread it on the dosa.
• Add a spoonful of Mysore dosa sabzi over it. Spread it over the dosa.
• Drizzle few drops of oil over it.
• Sprinkle some chaat masala & grated cheese (Optional) over it.
• When the dosa is cooked, remove it a serving plate
• Serve hot with sambhar !!

Step by Step Pictorial Presentation (Dosa Assembling):

Pour dosa batter on a hot tawa.

Spread it evenly into a thin circle over the tawa.

Pour some red chutney over it

Spread it evenly over it.

Spread the mysore dosa sabzi over it.

Add some grated cheese over it if you wish