By Vidushi Singh
A breakfast dish called Mysore Masala Dosa is well-liked throughout Karnataka, especially in cafes and restaurants. It is extremely crisp, and a golden-brown colour.
For Dosa Batter – 1 cup Dosa Rice/Raw Rice 1 cup Idli Rice/Parboiled Rice ½ cup Urad Dal ½ cup Poha/Rice Flakes 1.5 tablespoon Chana Dal 1.5 tablespoon Toor Dal ½ teaspoon Methi Seeds 2 teaspoon Sugar Salt as needed Water as needed For Kempu Chutney/Red Chutney – 8-10 Red Chillies soaked in hot water 1 Large Onion Chopped raw/roasted in little oil 6-8 Garlic Cloves ¼ cup Fresh Coriander/Cilantro ½ teaspoon Cumin Seeds 2 teaspoon Jaggery Powder 1 teaspoon Tamarind Extract Salt as needed For Alu Palya/Potato Masala – 4 Boiled Potatoes Chopped 1 Onion Finely Chopped 2 inch Ginger Finely Chopped 2 teaspoon Oil ½ teaspoon Mustard Seeds ½ teaspoon Cumin Seeds 1 teaspoon Whole Urad Dal ¼ teaspoon Asafoetida ½ teaspoon Turmeric Powder 1 Sprig Curry Leaves 2-3 tablespoon Fresh Coriander Finely Chopped Salt as needed Water as needed Other Ingredients Butter/Oil as needed to cook dosa
Take a bowl add 1 cup raw rice/dosa rice, 1 cup parboiled rice/idli rice, ½ cup whole urad dal, 1.5 tablespoon chana dal, 1.5 tablespoon toor dal, ½ teaspoon methi seeds.
Wash them with water and soak the rice dal for 8 hours. Now blend the dal with water, make it smooth.
Now take a bowl and add batter add salt as needed. Mix everything well. now Set the batter for 8 hours to make it more voluminous and fluffy.
Add 2 teaspoon sugar in the batter and mix. Make the consistency as desired. now make the chutney in a bowl add water, 10 dry red chillies and boil for 3-4 mins.
Now Cover and keep aside for 10-15 minutes until they are soft. heat ½ teaspoon oil in a pan and add 1 onion roughly chopped.
Take a blender add the soaked chilli’s and onions. Add 6-8 garlic cloves, 2 stalks coriande, small ball of tamarind, 2 teaspoon jaggery and salt as needed
Now Grind into a not so smooth paste and remove into a bowl. Set aside. Take a pan add l2 teaspoon oil.
Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal, teaspoon asafoetida and fresh curry leaves.
Fry this nicely and Add 1 onion finely chopped followed by 2 inch ginger finely chopped. Fry until the onions are translucent
Now add 4 boiled potatoes peeled & cubed. Add ½ teaspoon turmeric powder and salt as needed. Mix well and cook for 3-4 mins on medium flame.
Next add ½ cup to 1 cup water and mix well. Mash and cook l the potatoes on medium flame covered for 5-6 mins.
Pour a ladle of dosa batter at the center of the dosa tawa. Spread it gently. Spread chutney on top and fill it with potato filling.
Make sure it’s crisp and cooked well. Serve with sambar and chutney! Your crispy Mysore dosa is ready!