Mysore Masala Dosa

Mysore Masala Dosa
Preparation time – 13 hours
Cooking time – 30 minutes
A dosa is a type of Indian pancake. Its consistency is much thinner than its western counterpart. It can be made with or without filling.
Mysore Masala Dosa is one of the best breakfast recipes. Most people prefer the type where the interior is soft and the exterior is crisp. That’s how Mysore Masala Dosa is mostly served in the Indian city of Bangalore. However, there are many different versions of the same recipe. In Mumbai, for example, vegetables and spices are added to the Mysore Masala Dosa, making it a unique recipe! The main difference between the Mumbai Masala Dosa and the Mysore Masala Dosa is the difference in the chutneys (sauces). The latter is smeared with garlic chutney on top and has potatoes stuffed inside it. The Mumbai version, on the other hand, contains exciting ingredients like garam masala (hot ground spices).
How to make Mysore Masala Dosa

Raw Rice – 3 cups
Split pigeon peas, skinned– 1 cup
Split Black Gram – 1 cup
Split Bengal Gram– ¼ cup
Split Green Gram – ¼ cup
Fenugreek seeds – 1 teaspoon
Soak the Fenugreek seeds, the rice and the pulses together for five hours
Grind everything into a fine mixture after adding salt
Leave aside and let the mixture ferment for about eight hours
The batter should look light and airy

Making the Dosa

Add the batter to the pan and spread it all over. Once it is cooked a bit, add the chutney. The recipe for the chutney is as follows:
Making the red chutney
Split Bengal Gram – Three teaspoons
Small Onions – Two
Garlic – Five Cloves
Dry long Red Chillies – Seven
Grated Coconut – ½ cup
Salt – As required

How to make

Heat up one teaspoon of oil and roast the split black gram and the red chillies.
Then add the two small onions and fry them together for about a minute.
Let it cool
After cooling, blend this mixture with the other ingredients. Add water if needed
Grind it to a thick chutney which can be spread over the dosa
Making the potato filling
Onion – One
Potatoes – Three or four
Green Chillies – Two
Turmeric Powder – 2 teaspoons
Ginger( Chopped) – 2 tablespoons
Carrot(Chopped) – 2 tablespoons

For tempering
Mustard – ¾ teaspoon
Split Bengal Gram– 2 teaspoons
Curry Leaves
Oil – 1 teaspoon
Split Black Gram – 1 teaspoon
Salt – As required

How to cook

Cut each of the potatoes into four pieces and then boil them in a pressure cooker.
Wait for three whistles and remove them from the cooker.
Then peel off the skin of each piece and mash them together. Add some salt.
Add one teaspoon of oil to a pan and then roast the mustard, split Bengal gram, split black gram and curry leaves.
Add the turmeric powder. Then add the chopped carrots, chopped ginger and the green chillies to the pan
Finally add the potatoes and fry for three minutes. Add more oil if needed.
Add three or four tablespoons of the potato filling to each of the dosas and fold over.
Serve the Dosa with the Chutney or some butter

Tags: Mysore Masala Dosa, South Indian Food

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