mysore masala dosa recipe | mysore dosa | mysore masala dose

Method8 steps

1. 1

   Step 1: Rinse and soak the 1½ cups dosa rice, ½ cup urad dal, 1 tbsp each toor dal and chana dal (1 tbsp), and ¼ tsp fenugreek seeds in water for 5 hours. Drain.

   Soak Mysore dosa grains · 300 minUses 1.5 cup sona masuri dosa rice · ½ cup urad dal · 1 tbsp toor dal · 1 tbsp chana dal · 0.25 tsp fenugreek seeds · water

2. 2

   Step 2: Add the washed ½ cup thin poha to the drained grains. Grind finely with water as needed and transfer to a large bowl. Cover and ferment for 8–9 hours, until risen and well fermented.

   Ferment Mysore dosa batter · 540 minUses ½ cup thin poha / aval / flattened rice / avalakki (washed) · water as needed for grinding soaked grains and washed poha · rice urad toor chana dals and fenugreek soaked five hours then drained

3. 3

   Step 3: For red chutney, heat its 2 tsp oil and roast 2 tbsp chana dal golden. Add the chutney ginger (1 piece), 3 garlic cloves and half onion and saute. Add the 3 dried Kashmiri chillies and ¼ tsp turmeric and saute. Cool enough for your blender, then blend smooth with chutney ½ tsp salt and ¼ cup water.

   Uses 2 tsp oil · 2 tbsp chana dal · 1 piece fresh ginger · 3 clove garlic (chopped) · ½ onion (finely chopped) · 3 dried kashmiri red chilli · 0.25 tsp turmeric · ½ tsp salt

4. 4

   Step 4: For bhaji, heat its 2 tsp oil. Add mustard, ½ tsp cumin, 1 tsp chana dal, ½ tsp urad dal, hing, dried chilli and curry leaves and allow to splutter. Saute the bhaji half onion, green chilli (1) and ginger (1 piece), then add ½ tsp turmeric and bhaji ½ tsp salt. Mix in the 3 boiled mashed potatoes. Turn off the heat and stir in fresh coriander (2 tbsp) and lemon juice (1 tbsp).

   Uses 2 tsp oil · 1 tsp mustard seeds · 0.5 tsp cumin seeds · 1 tsp chana dal · ½ tsp urad dal · 1 pinch asafoetida (hing) · 1 dried red chilli · curry leaves

5. 5

   Step 5: Gently stir the fermented batter and take the amount needed for cooking; refrigerate the rest airtight. Mix the final ½ tsp salt and ¼ tsp sugar into the cooking portion. Heat the griddle, pour a ladleful and spread thinly in a circle.

   Uses ½ tsp salt · ¼ tsp sugar · ground rice dal poha batter fermented eight to nine hours until risen

6. 6

   Step 6: Spread 1 tsp butter and 1 tbsp red chutney over the dosa. Put a portion of potato bhaji on one side.

   Uses 1 tsp butter for this dosa · one ladleful seasoned fermented batter spread thin on hot tawa · cooked dal aromatics chillies and turmeric blended with chutney salt/quartercupwater; use one tablespoon per dosa · three boiled mashed potatoes mixed with tempered aromatics coriander lemon; portion for this dosa

7. 7

   Step 7: Roast for 15–30 seconds as a finishing check, continuing until the dosa surface is cooked and the base golden. Fold in half or roll.

   Final dosa roasting check · 1 minUses thin dosa spread with butter/redchutney and potato filling

8. 8

   Step 8: Serve immediately with coconut chutney and sambar if desired. Repeat with the remaining batter, butter, chutney and bhaji; the full batter recipe yields about 20 dosas.

   Uses dosa cooked golden then folded or rolled