Mysore Masala Dosa Recipe
By Uma Abhyankar January 1, 2016
Dosa, a favorite South Indian food, can be made in countless differnt forms. This variety called Mysore Masala Dosa is a spicy type of dosa. It has a spicy chutney spread on the inside, that makes it attractive for people who love spicy foods. However, the spiciness of the red chutney can always be adjusted to suit the taste, by using a smaller quantity of the red chilies or by using the special kind of red chilies called the 'byadgi mirchi'. These variety of the red chilies are less spicy and can be added more to retain the attractive red color of the chutney.
- For dosa batter
- Rice - 3 cups
- Flattened rice flakes (Poha) - 1/2 cup
- Black lentils (Urad Dal) - 1 cup
- Fenugreek (methi) seeds - 1 tbsp
- Salt - To taste
- For masala
- Potato - 4 medium sized
- Oil - 4 tsp
- Mustard seeds - 1/2 tsp
- Aasafoetida (Hing) - A pinch
- Turmeric Powder - 1/2 tsp
- Curry leaves - 3-4
- Green chilies - 3
- Onion - 1 small finely chopped
- Salt - To taste
- For red chutney
- Oil - 1/4 tsp
- Onion - 1 tbsp chopped
- Garlic - 3 big cloves
- Split chick pea lentil (Chana Dal) - 1/2 cup
- Red Chilies - 7 -8
- Salt - To taste
For Dosa Batter:
- Wash the rice a couple of times and add water to soak. The level of water should be atleast 1-1 & 1/2 inches above the level of grains.
- Add the poha and keep covered to let soak for 7-8 hours.
- Wash the urad dal couple of times and add water to soak it. Again let the level of water be at least 1 & 1/2 inches above the level of the lentil.
- Add the fenugreek seeds and cover.
- Allow to soak for 7-8 hours.
- Pour out the water used for soaking which can be then used, as needed, for grinding in the next step.
- Finely grind all the soaked rice (plus the poha) and the soaked dal (plus the fenugreek seeds) separately, adding water (from step 6) as needed to grind.
- Mix the ground rice and the dal well.
- Keep covered in a tall vessel leaving enough space for the batter to rise.
- Keep the vessel in a warm place (best in sunlight) for 8-9 hours to ferment.The fermented batter rises to top and is all frothy.
- Mix well and add little more water (about 1/4 -1/2 cup) to make it thin enough to spread easily on a griddle, in the steps ahead.
- Add salt to taste and mix again.
- For Masala :
- Boil 4 medium potatoes and peel them. Break them into small pieces, as shown below, with hands. Do not mash completely.
- Heat 4 tsp oil in a pan and add 1/2 tsp mustard seeds.
- When they crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 3-4 curry leaves, 3 green chilies cut into small pieces, and 1 small onion finely chopped. Stir fry till the onion becomes translucent.
- Add the potatoes and mix well. Reduce the heat to low and add salt to taste. Mix well and let cook for 2 minutes.
- Heat a few drops of oil in a pan.
- Add the onion, garlic, and the split chick peas (chana dal), and roast till the dal becomes golden brown in color.
- Add the red chilies and roast for 2 more minutes so that the chilies become warm and crispy.
- Turn off the heat and allow to cool down a bit.
- Add water as needed for grinding, and salt.
- Grind everything to make a fine paste.
- Add more water, if required, to make a thick chutney.
Preparing the dosa:
- Heat a griddle (preferably a nonstick griddle, and remember to keep the heat on low-medium).
- Add 2 tbsp of the batter at the center of the griddle. With a ladle spread the batter in a circular motion gradually progressing towards the outside of the griddle, making a thin circle.
- Add about 1 & 1/2 tbsp of the red chutney all over the surface of the dosa circle and spread evenly on the surface with a spatula.
- Spread 1/2 tsp oil along the edges of the dosa and on the surface.
- Let cook till the lower side starts appearing golden brown.
- Add 2 tbsp potato masala at the center and fold on both sides to cover the masala.
- Serve hot with sambhar and coconut chutney.