Feb 2, 2009

Mysore (Masala) Dosa


Ingredients needed :
  1. Raw Rice - 4 cups.
  2. Urid Dhall - 1/2 cup
  3. Channa ot Toor Dhall - 1/4 cup.
  4. Salt
Method :
  • Soak Rice and dhall together for 4 to 5 hours..
  • and grind it like usual dosa batter and allow it to ferment over night...
For the side dish :

Red chutney to spread:
  • Dry red chilies – 5
  • Onion - 1 big
  • Garlic - 3,4 (optional)
Fry these lightly & make a paste with salt & water.

Masal :
  • Potatoes - boil, peel & mash it
  • Onions - cut into thin long pieces.
  • Green chilies - 2 (slit)
  • Ginger - 1 tsp,
  • Curry leaves & Coriander leaves - few, finely chopped
For Seasoning :
  • 2 tsp oil
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1 tsp
Method :
  • In a kadai, heat oil, add the seasoning ingredients, ginger, green chilies & onion.
  • Fry till onion becomes transparent.
  • Add potatoes, salt., both leaves & mix well.
For Dosa :
  • These dosa are made using a mixture of ghee & oil.
  • Smear with oil & water on the tawa & spread a thin dosa.
  • When the bottom starts turning golden, in just half of it, smear the red chutney lightly.
  • Wait for a minute for chutney to cook.
  • Then on the same half, keep 2 tbsp of potato masala.
  • Fold the other half over this & serve with chutney.
  • This dosa is not turned over
(I have done like ordinary dosa and did only onion & tomato chutney... The taste was too good.)

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