Mysore masala dosa has a delicious mashed potato and red chutney filling in thin and crispy dosa crepe. Check out the recipe here.
For the batter
Ingredients
3 ½ glass raw rice
1 glass urad dal
1 glass flattened rice
1 tsp fenugreek seeds
¼ glass or 2 tbsp yellow split dal
Preparation
Wash all the ingredients together
Soak them for 5 -6 hours
After 6 hours, grind them in batches in a mixer jar
Add the water in which the ingredients have been soaked while grinding
Add salt and mix well
Allow the batter to ferment overnight or for at least 12 hours.
Red Chutney
Head 1 tsp coconut oil in a pan. Saute 2 onions and 10 finely chopped Kashmiri chilies until the raw smell is gone. Grind this mixture along with a small piece ginger and some salt.
For the masala
Ingredients
5 potatoes (boiled, peeled and mashed)
2 onions
½ tsp mustard seeds
1 tsp urad dal
1 tsp yellow split dal
1 small piece ginger
2 green chilies
Curry leaves
¼ tsp turmeric powder
Juice of half lemon
Coriander leaves
Salt as required
2 tbsp coconut oil
1 small cup coconut
Preparation
Heat oil in a pan
Splutter mustard seeds, urad dal and yellow split dal
Now sauté ginger, green chilies, onions, salt and curry leaves
Into it add grated coconut, coriander leaves and turmeric powder
Saute well
Add the mashed potatoes and salt as required
Stir until everything is mixed well
Add lemon juice and mix well before turning off the flame
To make the masala dosa, grease a heated pan
Pour a ladle full of batter
Spread into a thin crepe
Sprinkle 1 tsp ghee and oil when one side begins to cook
When the dosa begins to get crispy, spread the red chutney
Place the potato masala in the centre when the dosa is nicely cooked
Fold the dosa into a triangular shape
Pour a few drops of ghee or oil in the same pan
Flip the dosa and cook the part where it is sealed
Enjoy the Mysore masala dosa with red and white coconut chutneys.
