Name: Mysore Masala Dosa. recipe by Swapna Sunil at BetterButter
Prep time: 480 min
Cook time: 10 min
Total time: 490 min
Yield: 8
Ingredients: 1 cup : Raw rice; 1 cup : Parboiled rice; 3/4 cup : Urad dal; 1/4 cup : Toor dal; 1/4 cup : Chana dal; 1 tsp : Dried fenugreek seeds; 1/4 cup : Rice flakes; 1 tsp : Sugar; 1 tsp : Salt or to taste; Water as needed; Ghee as needed for dosa making; For Red chutney : 1/4 cup : Grated coconut; 1/4 cup : Roasted chana dal; 3 no : Dry red chillies; 2 no : Garlic cloves; 1/4 cup : Onion chopped; Golf ball sized : Tamarind (wash and soak in water); 1 tsp : Sugar; Salt to taste; 1 tbsp : Ghee

ABOUT Mysore Masala Dosa. RECIPE

Mysore Masala Dosa is the breakfast and brunch speciality of Karnataka Cuisine.Tastes way too impressive than the regular masala dosa.The ingredients used in making the batter and the red chutney, the spread over the dosa just makes it unique and stand out to regular ones.

Ingredients Serving: 8

1 cup : Raw rice
1 cup : Parboiled rice
3/4 cup : Urad dal
1/4 cup : Toor dal
1/4 cup : Chana dal
1 tsp : Dried fenugreek seeds
1/4 cup : Rice flakes
1 tsp : Sugar
1 tsp : Salt or to taste
Water as needed
Ghee as needed for dosa making
For Red chutney : 1/4 cup : Grated coconut
1/4 cup : Roasted chana dal
3 no : Dry red chillies
2 no : Garlic cloves
1/4 cup : Onion chopped
Golf ball sized : Tamarind (wash and soak in water)
1 tsp : Sugar
Salt to taste
1 tbsp : Ghee

Instructions

Prepare the red chutney : Roast all the ingredients mentioned except salt, sugar and tamarind in a tablespoon of ghee. Cool them to room temperature.
Later stir in the salt , sugar , soaked tamarind and grind them all to a smooth paste adding water as required.
Adjust it's consistency to spreadable similar to a sauce and set aside.
For the dosa batter : Wash and soak rices, dals , methi seeds, poha in enough water for overnight .
Next morning drain the water and grind into fine batter using fresh water if needed.. Initially grind into thick batter . **when you grind it thin using lot of water the fermentation takes lot more time..
Keep it covered overnight for fermentation or for 12 to 16 hrs depending on the weather.
Once fermented, add salt and sugar.
Adding water adjust the consistency to slightly thicker than regular dosa batter..
Prepare the dosa : Heat a skillet or tawa. Once sizzling hot add a drop of oil and wipe the tawa with paper towel. Now add a laddle full of batter and spread in circular motion .
Add a spoonful of oil / ghee at the sides and centre.
As it starts to turn golden add a spoonful of red chutney add spread evenly over the dosa.
Add a spoonful of potato curry. Fold and serve.
Dunk it in Sambhar and enjoy. Tastes and looks divine

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