Ingredients (for 4 people):
For dosa batter
- 3 cups rice
- 1 cup udad dal
Mysore Masala Dosa Chutney
- 10-12 Kashmiri red chillies
- 15 cloves of garlic
- 1 medium-sized onion
- Salt to taste
Coconut Chutney
- 1 cup of coconut pieces
- 1/2 cup of roasted chana dal (દાળિયા)
- 8-10 curry leaves
- 4-5 green chillies
- 2 teaspoons of oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon udad dal
- Salt to taste
Potato dry sabzi
- 1/4 kilo potatoes
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of udad dal
- 4-5 curry leaves
- 1 teaspoon of ginger and chilli paste
- 1 teaspoon of lemon juice
- Salt to taste
- 1 tablespoon of finely chopped coriander leaves
Mysore Masala Dosa
- Butter
- 3 finely chopped onions
- 2 finely chopped capsicum (optional)
- 3 finely chopped tomatoes
- 2 carrots (grated)
- 2 boiled beetroot (grated)
- Cheese (optional)
Method
Dosa batter:
Rinse udad dal and rice 2-3 times with water, then soak them for approx. 8-10 hours. Then drain the water, grind the contents in a mixture and take out the ground mixture in a bowl. Then cover the bowl with a lid and allow the fermentation process to take place for 4-5 hours.
Mysore Masala Dosa Chutney
Cut out the top stem of the Kashmiri red chillies and soak the chillies in water for 15-20 minutes. Then, drain the water and take the chillies in a mixer jar, and add the garlic cloves, chopped onion, salt, and the required amount of water. Grind this mixture, and take out the chutney in a bowl.
Coconut Chutney
Take coconut pieces, roasted chana dal, curry leaves, green chillies, and salt in a mixer jar, add the required amount of water, and grind it to form the coconut chutney. Take out the chutney in a bowl.
Next, heat some oil on a pan. Once the oil is hot, add mustard seeds and udad dal to it. Stir till the udad dal is brownish in color. Now pour this tadka on the coconut chutney. Your chutney is now ready.
Potato dry sabzi
Boil 0.25 kgs of potatoes in a pressure cooker (3-4 whistles should do). Once the cooker has cooled, remove the potatoes, peel them, and mash them. Now, take 2 tablespoons of oil in a pan. Once the oil is hot, add 1 teaspoon of mustards seeds, and 1 teaspoon of udad dal, and heat it on a slow flame till it is brownish in color. Then add 4-5 curry leaves and 1/4 teaspoon turmeric powder. Now add the mashed potatoes to the pan. Add salt to taste, 1 teaspoon ginger & chilly paste, 1 teaspoon lemon juice, 1 tablespoon finely chopped coriander leaves. Mix the ingredients properly. Your sabzi is now ready.
The Mysore Masala Dosa
Add salt to the dosa batter and, if required, water. Take a dosa pan, and start heating it on a slow flame. Clean it with a wet tissue or handkerchief (see the video below). Now lay out the batter on the pan to form one dosa disk. Apply butter on top of it. Next, lay 2 tablespoons of the dry potato sabzi on this batter. Next, add 1 teaspoon each of chopped onions, chopped capsicum, grated carrots, grated beetroot, and chopped tomatoes. Sprinkle a little salt over it. Next add 2 teaspoons of coconut chutney and 2 teaspoons of the Mysore Masala Dosa chutney. Spread the mixture uniformly over the dosa. If required, grate some cheese on top of this mixture. Let it heat for a few seconds, and then fold it, and serve it on a plate with coconut chutney.
(Drumrolls) Your delicious Mysore Masala Dosa is ready!
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.