MYSORE MASALA DOSA

MYSORE MASALA DOSA

Ingredients:
For Dosa:
½ cup parboiled rice
½ cup long grained rice
½ cup urad dal
¼ cup moong dal and channa dal
½ tsp fenugreek seeds
Soak all the grains for about 6 hours. Grind to a fine paste and let it ferment for about 8 hours. The batter should be of medium consistency.

Red Chutney:
7 dry red chillies soaked
1 small onion
2 garlic pips
¼ tsp tamarind paste
Salt to taste
Grind all the ingredients to a spreadable paste and keep aside.

Potato Masala:
2 cups boiled and mashed potatoes
1 big onion chopped fine
2 tbs green peas (optional) I did not use
1 tbs ginger chopped fine
2 green chillies chopped fine
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp tumeric powder
½ tsp cumin powder
A pinch of asafetida powder
Little curry leaves
Little coriander leaves chopped
Salt to taste
Add the tumeric powder, cumin powder, asafoetida powder and salt to the mashed potato and mix well.
Heat a wok with oil, add in the mustard seeds and urad dal. When the seeds splutter add in the onions, ginger, curry leaves, and green chillies. Sauté well, add in the mashed potatoes and stir fry well.
Lastly add in the chopped coriander leaves and remove. The mixture should be soft, not too dry nor too watery.

The Mysore Dosa:
Heat a dosa tava, spread the dosa batter, pour a teaspoon of gingelly oil around the dosa. When the dosa is a bit brown and cooked, apply the red chutney on the dosa.
Take a tablespoon or a little more of the potato masala and put it in the middle of the dosa.
Then fold the dosa into an envelope. Remove and serve with sambar and coconut chutney.